‘Artisan’ named derives from ‘Artigiano’, based on Latin ‘Artire’; meaning to ‘Instruct in the Arts’. Franz Schneider has a wide range of experience, from being university trained in Oenology with a master’s in quality Viticulture and Marketing, whilst also gathering experience at the Research Center in Geisenheim (Germany), with stages at Luciano Sandrone (Barolo, Italy) and Klein Constantia in South Africa.

Sustainable Viticulture is Artisan Wine’s strategic approach in optimizing premium grape quality. The work in the cellars combines traditional with modern methods. An integral piece of their philosophy is vineyard control in terms of pests and beneficial organisms. Within integrated cultivation of the vineyards, they apply a combined mix of biological, mechanical, and low chemical actions. Due to this mixture their intervention in the environment is minimized with CO2 output being lowered. They produce expressive wines which define the true taste of their terroirs. The work in the cellar is also a combination of traditional and modern methods: White wines are pressed gently and fermented temperature-controlled to ensure optimal forming of aromas. Further maturing in stainless steel and Hungarian Tonneaux barrels. Red wines are fermented in traditional open vats with several daily punch downs by hand. Further maturing occurs in big accacia barrels (2000L)
and Hungarian Tonneaux.