The Schwarz wines and the people who produce them have a number of things in common: they are instantly recognisable, down-to-earth and impossible to overlook.

Andau is clearly a very special place. The Seewinkel area, located within Burgenland’s sun-drenched Puszta landscape, provides the perfect conditions for cultivating vines. Michael Schwarz, took over the winery in 2017, continuing in the tradition of his father Hans, and producing no-nonsense, easy-drinking wines.

It is interesting to note that Hans Schwarz never really intended to become a winemaker. A butcher by trade, he started growing grapes as a hobby. His good friends, Alois Kracher and Hans Krankl, were so enthusiastic about the quality of his produce that they persuaded him to take up viticulture on a full-time basis. Within the space of only a few years, butchery had turned into a mere sideline and Schwarz Rot had gained an international cult following.

Michael Schwarz learned the skills of winemaking from an early age. After studying viticulture, he gained professional experience working in Spain, France, Australia and Germany. Returning to Burgenland, he followed the traditions established by his father: making wines that are indulgent and enriching, wines that bring people together, and wines for pure enjoyment. Completely in line with the three priorities at Weingut Schwarz: drink, eat, enjoy!