Take a seat at the long communal table, crafted from the wood of a 250-year-old oak tree, at fourth-generation winemaker Alois Lageder's biodynamic vineria (winery), and start tasting. Book for lunch in the stunning dining room where simple, 'meat-light' dishes are prepared with biodynamic produce, or linger over a bottle and plate of cheese in the pretty courtyard.
Need some tasting notes? Whites – highly finessed, Germanic in style, but shot through with the warmth and verve of an Italian summer – are the money here; over 70% of production is devoted to pinot grigio, chardonnay and Gewürztraminer. Even so, Lageder's pinot noir and local Lagrein are highly regarded.
