Owners Angela and Werner Michlits


Biokult unites a group of organic vintners with the shared goal of producing organic wines of the highest quality – wines that embody regional identity and bring pure, natural enjoyment in the glass.

All Biokult vintners are obliged to certified organic production, environmental protection, biodiversity, and the promotion of healthy soils in their vineyards. abstinence from artificial fertilizers and stabilizers guarantee unadulterated enjoyment.

The Michlits Family has understood the use of traditional winegrowing and winemaking techniques and has developed them in a modern ways. They are one of the most creative and influential organic wine growing families in Austria.

Their search for establishing the best conditions and thus letting nature do its best work for the wines without too much human intervention is very innovative and modern. The family has become a world-renowned producer of high quality organic wines from Austria.

The Michlits Family has not only been able to understand and implement the use of non-trimmed vines in the region, but the use of biodynamic methods and the translation of these into new production standards are awe inspiring. The family owned cattle herd of over 50 Angus beef combined with organic/biodynamic wheat production are the most important tools to improve the soils and the vines that grow on them. Over the last few years the soils have been able to regain their original vigor and diversity.

In the cellar Werner Michlits has chosen to go in new creative ways. He was inspired by the way the egg appears in nature. From his point of view the egg is nature’s ideal form for growing organisms. In this sense he invested into concrete, egg shaped tanks. Michlits believes that the wines need to stay in these tanks to develop the finest aromas and, most important, the highest rate of natural stability.

His understanding of nature’s laws and the logical deductions from this have proven right, his wines have proven to be highly stable without any major fining agents or induced stabilization processes. The wines stay in the tanks for over nine months, again a parallel to nature. During their stay in the tanks the wines develop their complete aroma profile and can be bottled with the least amount of sulfur necessary.

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Hauptstrasse 86
Pamhagen A-7152

Interview with Werner Michlits

Did you have a different profession before owning your own winery?

No, I have always been working on the family estate.

When did you decide to become a winemaker and/or winery owner?

Right after high school, and started to study oenology and winemaking at Geisenheim.

What has owning a winery meant to you and is it what you expected?

To realize a life dream, to be independent, to create, to be in nature.

What made you decide to transition into producing organic or biodynamic wines, or did you decide on this process from the beginning?

It was my parent’s decision, we grew up with organic and biodynamic philosophy. it is normal thinking to us, nothing else would be imaginable.

Who taught you organic or biodynamic farming practices?

It is the only logical way of farming, to go with nature, respect it and get to know its processes.

What challenges have you had in labeling your organic or biodynamic wine?

The state administration. We are proud about our production methods and like to show and talk about it all time.

Would you like a universal labeling process for organic or biodynamic wines? If so, what would you like to see happen that is not?

I would like to have one seal that consumers are not confused and can have trust in serious organic production.

What type of organic products does your winery produce and sell other than wine? goes here

We produce an ancient grains beer from old types of grains, vinegars and juices.

If you had anything you that would you like to scream from the roof tops about organic and biodynamic wines, what would it be?

That this is the only way of winemaking to protect future soil development, nature and a true taste of origin
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