Before Hans Schwarz devoted himself to his great passion, winemaking, he was a butcher. However, his first wine, the Schwarz-Rot, achieved such cult status that from then on viticulture became his main business and butchery his hobby. Over the years, the winery grew to become one of the most distinguished and award-winning wineries in Burgenland. In 2017, son Michael Schwarz returned to Andau and the course was set for the future: After numerous stays abroad in France, Germany, Spain and Australia, the oenologist and food technologist specialising in the meat industry took over the management of the cellar and sales, continuing his father's passion for wine and meat in typical Schwarz style.
