Erwin Sabathi, Styra

We go to the beautiful wine regions of Styria. Erwin Sabathi - winemaker and owner of the Erwin Sabathi winery - runs the family business, which has been maintained for generations. Together with his wife Patrizia Sabathi. In an interview, the couple reveals to the readers of HERZ News the finer points about white wine.

White wine is often enjoyed as an accompaniment to light dishes such as fish, poultry, salads and seafood. The cool and refreshing nature of white wine can help accentuate the flavours of food and cleanse the palate. However, white wine not only serves as an enjoyable accompaniment to food, but is also ideal for winding down the day. The taste of this luxury food is not only particularly appreciated today, but was also enjoyed thousands of years before Christ and even considered a drink of the gods. The importance of wine can also be seen in the wine god Dionysus, who existed in ancient Greece (called Bacchus by the Romans).

The origin

Viticulture can be traced back to thousands of years before Christ. Starting in Mesopotamia, about 6,000 years earlier, it was spread throughout the world. Although the Greeks played an important role in the spread of viticulture, it was the Romans who further developed viticulture and made it an important branch of the economy. The first references to the production of white wine come from ancient Greece, where viticulture was practiced since at least 600 BC.

The effect of white wine on health

As with chocolate, white wine can also have positive effects on human health. Here, too, the quantity and quality are important. As Hippocrates, the Greek father of medicine, already said:

"The first glass of wine is for health, the second glass is for cheerfulness, the third is for a good night's sleep, and every other glass is a danger."

The antioxidants in white wine help protect the body from free radicals, which can lead to cancer, heart disease and Alzheimer's disease. In addition, studies have shown that regular and moderate consumption can reduce the risk of heart disease. This is attributed to the polyphenols contained in white wine, which help lower blood pressure and cholesterol levels. White wine is also said to play a role in digestion by stimulating the production of gastric acid, which is responsible for breaking down protein and fat. It also helps reduce flatulence and heartburn. The effect of white wine that we are all most familiar with is probably that it helps with relaxation. It is important to note that excessive consumption in general can have negative effects. It is recommended to drink the stimulant in moderation and to adhere to the limits.

The quality comes from the ground

The soil conditions play an important role in the cultivation of high quality white wine. Thus, Patrizia and Erwin Sabathi own various vineyards that create the optimal habitat for the individual grape varieties. Different soil types can have different characteristics and effects on white wine. For example, calcareous soils are often associated with high-quality white wines, while volcanic soils can impart mineral notes. The vine requires adequate nutrients for its growth. The soil should be rich in nitrogen, phosphorus, potassium and various micronutrients, depending on the grape variety. The pH of the soil can also influence the taste and structure of the wine. Not to be forgotten is sufficient sunlight to promote the formation of sugars in the grapes, which contributes to rich flavours and good acid structure.

From the grape to the liquid luxury food

The time of harvest, in addition to the conditions of origin and soil, has a great influence on the quality, sweetness, alcohol content and taste of the wine. In order to guarantee a high quality of wine, the harvest is done manually at the Erwin Sabathi winery. Thus, the ripe grapes are cut by hand and only ripe and healthy grapes are harvested as well as sorted out. After the harvested grapes are brought to the pressing house, they are separated from the stalk, crushed and pressed in the grape press. Compared to red wine, the grape skins are not included in the fermentation process.

The grape must now flows into the barrels and fermentation takes place, where yeasts convert the sugar into alcohol. This process takes a few weeks. Once fermentation is complete, the so-called young wine is raked off the lees and transferred to another barrel. Now the wine is subjected to the process of aging, which can last from a few months to a few years. Patrizia and Erwin Sabathi reveal to us in an exclusive interview, their experiences as winemakers and the subtleties of Erwin Sabathi wines.

HERZ News: Erwin Sabathi is a company that has been around for centuries. How does it feel to run a company that has been around for generations?

Erwin Sabathi: Since 1650 there is a tradition for viticulture in the family Erwin Sabathi. In 1992 I joined the parental business in the tenth generation. On the existing foundation, I independently and autonomously founded my own business and the now widely known brand "Erwin Sabathi". Together with my wife Patrizia Sabathi, we have been running the business extremely successfully with passion ever since.

HERZ News: What makes a wine from your point of view as a winemaker for many years?

Erwin Sabathi: A great wine must show full maturity for enjoyment when young, but also evolve with maturity. Therefore, the shelf life is also an important point.For example, our wines from the Große STK Ried - the wines from our vineyards on the Pössnitzberg - can be enjoyed immediately, but also have a shelf life of 15 years and more.

HERZ News: Is this, among other things, what makes the wines from the Erwin Sabathi winery so special?

Patrizia Sabathi: We have very high quality standards, so the first of our common steps was to convert the winery to organic farming - near-natural farming is inevitable for us. Our goal was and is "working in harmony with nature". All grapes are hand-picked, all vineyards are managed according to organic guidelines and all our wines are fermented exclusively with natural yeasts, i.e. fermentation is carried out without exception with our own vineyard yeasts. We pay very strong attention to lead as little as possible intervention in natural processes.

HERZ News: What is the biggest challenge for you?

Erwin Sabathi: Clearly, working with nature. We have no influence on the weather, but that's what determines a lot of my decisions. Therefore, the weather is decisive for me. The "winemaking" already begins at the vineyard, because the quality of the vines and their grapes depends on many influences. The work in the vineyard and in the wine cellar determines everything else.

HERZ News: You own a number of vineyards. What is most important to pay attention to in the management of your vineyards?

Patrizia Sabathi: Having vineyards with terrific soil conditions is not enough by itself. An equally important component is the way we farm. Man exerts a great influence with his cultivation. We rely on natural soil management, support for plant health and work 100 percent organically. Fermentation is also carried out without exception with our own vineyard yeasts, in order to transport the terroir directly. This also explains why we do not use pure yeasts.

HERZ News: Do you have a vineyard that has a special meaning for you?

Patrizia Sabathi: The heart of our vineyards is the Pössnitzberg. The Pössnitzberg vineyard is the southernmost vineyard in Styria and is of enormous importance to our winery. The vineyards on the Pössnitzberg are predestined as a special white wine terroir, Chardonnay and Sauvignon Blanc thrive here. Steepness and extremely calcareous soils allow, after laborious and labor-intensive manual work, great, deep wines characterized by origin. The interaction of soil structure and climatic factors makes this vineyard so distinctive and the wines of the Sauvignon Blanc and Chardonnay varieties so authentic. Numerous awards for the wines from our vineyards on the Pössnitzberg prove this - and we are very proud of it.

HERZ News: You have a steam boiler plant from HERZ Binder Energietechnik in operation. How did you come to choose a HERZ product?

Erwin Sabathi: I grew up with the HERZ brand, as my parents already had a log heating system. So it was always clear to me that if we invested in a new heating system, it would be a HERZ product. Today we have a wood chip heating system in use and are very satisfied with it. We have also always had a good relationship with the company's employees - we receive optimal and competent support at all times. So I can only recommend a boiler from HERZ to anyone with a clear conscience.

HERZ News: Does HERZ firematic serve only for heating or also for production?

Erwin Sabathi: In addition to our ownership of vineyards, we can also call the adjacent forests our own. Therefore, wood also accumulates in a natural way. Thus, it is only natural for us to use this naturally renewable raw material for our heating.

HERZ News: What would you like to share with our HERZ News readers?

Patrizia Sabathi: Accompanying the natural wine making, taking as little influence as possible in natural processes, this wine gets the greatest traceable origin. This is exactly what our philosophy is based on: "Our wines are the expression of our terroir."

Erwin Sabathi: We have high quality requirements, as well as the company HERZ always emphasizes constant quality. I believe that the very similar demands and goals of the two companies unite us - cooperation is always an enrichment.

Erwin Sabathi wines carry the reputation of Styrian wine out into the world. HERZ News greatly appreciates the opportunity to report on the successful company in an interview.