Michael Gindl, born in 1983, took the reins of his family's farm, rooted since 1807, after completing agricultural school in 2002. Steeped in a tradition of mixed agriculture, he embraced the responsibility of winemaking during his school years. Following his grandfather's passing, Michael's mother managed the farm while his father served as a food inspector. Michael's journey led him to adopt biodynamic methods, earning the farm certification. Since 2012, Highland cattle roam the fields, horses work the vineyards, and Breton Dwarf sheep graze the vines. Embracing minimal intervention, Michael gently presses the grapes, allowing spontaneous fermentation without selected yeast or temperature control. His commitment to authenticity extends to the cellar, where acacia and oak barrels from his own forests impart a unique touch to each vintage. As he looks ahead, Michael envisions a future emphasizing more wooden barrels over steel tanks, reflecting his philosophy of doing as little as possible while letting the wines speak for themselves.