Erich Giefing used to be an award-winning gourmet chef. His "Backstube" restaurant in Rust won the hearts of gastronomy critics between the late eighties and early nineties. Erich Giefing was very proud of his - greatly refined - Burgenland cuisine. During the mid-nineties he and his present-day wife Claudia decided to give up cooking, lease the restaurant and devote themselves with daring assurance to his new hobby, viticulture. He made his new home in a 500-year-old farmhouse in the center of Rust, laying the cornerstone for the Giefing Winery.