The winery is located in the district of Stammersdorf in the 21st district of Floridsdorf in the northwest of Wien north of the Danube. Manuel Nössing, who comes from South Tyrol, worked as a manager in several restaurants and initially engaged in viticulture as a hobby. The first vintage was presented in 2003 and since 2011 viticulture has been practised full-time. A Buschenschank is attached. The leased vineyards cover seven hectares of vineyards on the slopes of the Bisamberg in the vineyards Breiten, Falkenberg, Gabrissen, Gernen, Gritschen, Hochfeld, Jungenberg, Kirchberg, Kreften, Tachlern and Wiesthalen. They are planted with the white wine varieties Grüner Veltliner, Riesling, Pinot Blanc, Roter Traminer, Chardonnay, Pinot Gris and Gemischter Satz (with Neuburger, Welschriesling, Roter Veltliner and Frühroter Veltliner), as well as the red wine varieties Zweigelt, Pinot Noir, Merlot and Cabernet Sauvignon
The preservation of the microbiological diversity of the soil with sustainable management in the vineyard is considered the most important task. Since 2016, organic viticulture certified by the International Testing Institute Lacon has been practised. This includes, among other things, erosion control, renunciation of insecticides, herbicides and mineral oil-based fungicides. Targeted cover crop also means that no mineral fertiliser is required. The resistance of the vines is increased by plant extracts, targeted foliage care and as little mechanical tillage as possible, potential infections are prevented and thus the health of the grapes is promoted. Yield-reducing measures such as pruning and thinning as well as selective manual harvesting ensure that only high-quality grapes are processed.
In the cellar, a non-invasive principle with as little intervention as possible applies. The white wines from the fruity Bisamberg line are all fermented in stainless steel tanks under temperature control. The denser white wine must intended for the site and reserve wines is obtained by gentle whole bunch pressing. This is often fermented with a longer maceration period and possible must oxidation and (with the exception of the Riesling) directly in 500 litre wooden barrels and then stored unsulphured on the fine yeast. The red wine is fermented openly on the mash in the vat and then undergoes biological acid degradation in the wooden barrel. Premium wines include DAC Wiener Gemischter Satz and Grüner Veltliner In den Breiten. Specialities are the "Riesling Ried Jungenberg", spontaneously fermented in stone barrels, and "Blutmond", an orange wine made from the Roter Traminer variety. Sparkling wines and grape juice are also produced.