• work in the vineyard

    Our vineyards are cultivated biodynamically according to the principles of Rudolf Steiner. We consistently show respect for nature. The focus is on the closed cycle: soil - plant - animal - human - cosmos. The health of our vines is very important to us. However, with traditional, up-to-date knowledge and careful care, we also achieve appropriate growth and yield. We use only natural preparations, do not shy away from intensive manual work and to prevent diseases. We do not use synthetic and systemic pesticides at all. Thus we keep the soil life intact. This guarantees high vitality of the vines and strengthens their natural defenses against extreme weather conditions, diseases and pests.

  • name and design

    The holistic approach to cultivation, the influence of flora, fauna, microclimate and cosmos was the inspiration for the illustration on the label. Inspired by Leonardo da Vinci's "De Divina Proportione", our designer Erwin K. Bauer portrayed the character of fidesser*orbis wines with illustrations of geometric bodies. They stand for the combination of all scientific and intellectual knowledge in the sense of a comprehensive view of the world. The new name fidesser*orbis brings the holistic view of biodynamics to the point.

  • our passion

    It is much more important to make wine that is naturally beautiful than the pleasing rounding off of corners and edges that shape the natural character. With this goal in mind, we lay the foundation for idiosyncratic personalities in the vineyard, with much care, joy and biodynamics. Away from uniformity, we create enough space for creativity and new ideas. Our fidesser*orbis wines are unfiltered and contain only a little amount of sulfur. The consistent renunciation of finings makes our wines complex and unique. Wines that are naturally shaped by what the soil and climate give them – honest and unmistakable.

  • our family at the winery

    Many things can be realized best in a traditional family business. Our winery in Platt in the Weinviertel is a living example of this. Knowledge is passed on and at the same time new things are tried and implemented. We, the youngest generation - Sophie and Rudi - are now going one step further: our wines should be radically natural, immediate and absolutely strong in character. To get something new out of the vineyards in Platt and Obernalb near Retz every year, the mixture of the experience of our parents Norbert and Gerda with our fresh wind is the ideal combination.

  • fidesser*orbis grün

    Selective harvest by hand. The grapes get fermented spontaneously on skins for a few weeks. After pressing the wine ages on full lees partly in wooden barrels, partly in stainless steel tanks. The wine gets bottled – unfiltered and unfined with minimal amount of sulfur.

    white wine blend

    Cloudy golden yellow, black pepper on the nose, slightly smoky. Exploding Veltliner spice on the palate, enormous depth, taut tannins with supporting acidity, completely dry, long finish.

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  • fidesser*orbis gelb

    Selective harvest by hand. The grapes get fermented spontaneously on skins for about 3 weeks. After separation of the skins, the wine aged on full lees in used wooden barrels. The natural wine gets bottled – unfiltered, unfined with minimal amount of sulfur.

    white wine blend

    Cloudy orange, fresh aroma of herbage and rose, complex. On the palate ripe citrus fruits with herbage and rose again, accessible tannic structure with a supporting acidic arch, easy-drinking.

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  • fidesser*orbis rot

    Selective harvest by hand. Lightly crushed and fermented spontaneously on skins. Malolactic fermentation and aging in large wooden barrels. The wine gets bottled – unfiltered and unfined with minimal amount of sulfur.

    red wine blend

    Deep purple – unfiltered, dark berry nose, blackberry and ripe sour cherry, tight body, straightforward, lively freshness with fine tannin. Serve slightly chilled a red wine for summer days.

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  • fidesser*orbis weiß

    Selective harvest by hand. The grapes get lightly crushed, pressed and fermented spontaneously after several hours of maceration. A smaller part of the grapes get fermented spontaneously on skins for a few weeks. Aging on the full lees partly in wooden barrels, partly in stainless steel tanks. After blending the wine gets bottled – unfiltered and unfined with minimal amount of sulfur.

    white wine blend

    Cloudy yellow – unfiltered, unobtrusive nose, bitter almond and ripe citrus fruits, pleasant creamy texture, subtle tannin, a hint of grapefruit and white flowers, hints of white tea, digestible and easy drinking.

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  • fidesser*orbis pet nat rosé

    Selective harvest by hand. Lightly crushed, pressed after several hours of maceration and fermented spontaneously. Shortly before the end of fermentation, the wine gets bottled, where it ferments dryly. This creates the natural sparkle = pétillant naturel. After a year on the lees, the Pet Nat gets disgorged and topped up with still wine.

    red wine blend

    Light red with slight cloudiness, fine foam, raspberry and hibiscus, freshly structured, crisp acidity and lively carbonic acid play, refreshingly light and dry, tightly meshed, high radiance. Makes a good mood.

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  • fidesser*orbis orange

    Selective harvest by hand. The grapes get fermented spontaneously on skins for a few weeks. After separation of the skins, the wine ages on the full lees in used wooden barrels. The wine gets bottled – unfiltered and unfined with minimal amount of sulfur.

    white wine blend

    Subtle orange, fine aroma of vineyard peach and orange zest, somewhat tart underpinned. On the palate white-fleshed, stone fruit and ginger, accessible tannic structure with a supporting acidic arch, juicy and creamy.

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