About twenty years ago, Hans Schwarz, a skilled butcher from Andau, dared to do something different; he switched professions, from professional butcher to winemaker, and has never looked back. Andau, the warmest wine-growing region in Austria, offers the best conditions for making great wines, and Hans Schwarz has proved, with his often unorthodox methods, that wines from Andau can reach cult status. Schwarz relied on the autochthonous Zweigelt grape, which to this day is praised by wine lovers, wine critics, and gastronomes as "Schwarz-Rot". The line "The Butcher" is a homage to his previous profession. But not forgetting the future, Michael Schwarz, who has been running the day-to-day business since 2018, is now expanding the "The Butcher" range to include international grape varieties.
Michael has returned from several internships abroad to continue his father's work. He is planning two new lines in the premium and basic ranges. The winery is being expanded to include a cosy tasting room where you can sample the cult wines and pair them with Burgenland delicacies such as homemade bacon or Hans' famous chilli-cheese-style sausages. Hans Schwarz believes that food and drink go hand in hand. Michael tries to achieve what all young winemakers strive for, to do everything like his father - and yet be completely different.
