The farm is located in the municipality of Pamhagen in the Burgenland wine-growing region of
Neusiedlersee (Austria). It is run by Angela and Werner Michlits. The name is formed from "M" (Michlits) and "Einklang" for "in harmony with nature". The extended Michlits family runs a Pannonian mixed business with winery, agriculture and fruit growing. The vineyards cover almost 55 hectares of vineyards in the midst of many natural lakes (Lacke = salty small lake). They are 70% planted with the red wine varieties Zweigelt, Blaufränkisch, Blauburgunder, St. Laurent and Roesler, and 30% with the white wine varieties Grüner Veltliner, Weißburgunder, Grauburgunder and Welschriesling
Biodynamic viticulture is consistently practised using the most modern technology. In this regard, there has long been a cooperation with the Neusiedlersee National Park. The work in the vineyard and cellar is carried out according to the
phases of the moon and various constellations. Unique in Austrian viticulture is the farm's own herd of Angus cattle. The dung from the herd is
composted and prepared and serves as valuable natural
fertiliser for the vineyards and the fields used for agriculture. For teas and plant extracts as special preparations for
plant protection, the herbs horsetail, sharp forage, camomile, dandelion and nettle are used, as well as horn manure and horn silica preparations. The winery has been certified by the
DEMETER association since 2005
Fermentation takes place exclusively
spontaneously with natural, wild yeasts from our own organic vineyards. The work in the cellar is done without pumping, the wines and musts are moved only by gravity. The premium wines include the red wine cuvée "Zwerest" (Zweigelt, St. Laurent, Blauburgunder) Blauburgunder, Blaufränkisch and Zweigelt. A speciality is the "Graupert" (dialect for "wild and unkempt") made from Pinot Gris from the Weißsee vineyard, where, according to the age-old principle of giving the vines free growth,
pruning is completely dispensed with. An innovative novelty is the red wine St. Laurent 2006, which is vinified in overman-sized, egg-like containers made of concrete with a volume of 600 litres and will go on sale in 2008. The fine pores of the concrete allow controlled oxygen entry into the wine (less than with wood) and support fruit-driven maturation entirely without the influence of wood. Bottle-fermented sparkling wines, noble brandies
(ice wine, apple),
vinegars (apple, wine) and organic juices (apple, grape) are also produced
