Andreas Tscheppe is part of the Styrian quintet of vignerons called Schmeck das Leben (taste of life). He has small vineyard parcels in a few locations and a corner of a cellar in his brother, Ewald's house, where he makes his wine. He only makes white wines from Sauvignon, Chardonnay and the two Muskatellers; some are straight pressed, some are skin contact wines, all spend a long time in barrels maturing before they are ready to be released. Farming is biodynamic. Each plant has its place and every living thing is taken into consideration in the belief that the vitality and complexity of the soil are the basis for expressive wines. The vineyards are invigorating places to visit, full of flowers and insects. Harvest is only done by hand. Selection already happens in the vineyard yielding naturally low yields. The destemmed grapes rest for a few hours before the berries get crushed. After a gentle pressing the extracted unfiltered grape must is decanted into wooden barrels. Here it ferments solely with the help of native yeasts. Using only a minimal amount of added sulphites (if at all), the unfiltered wine is bottled after a storage time of 18-24 months.
Green Salamander is made from Chardonnay grapes that come from vines that are between 6 and 12 years old, planted on limestone soil terraces. In the winery, the grapes are selected, destemmed and pressed. Then the Andreas Tscheppe Salamander Chardonnay ferments spontaneously with native yeasts in 300, 1,800 and 2000-litre barrels and stays there for 18 months. It is finally bottled without being clarified, filtered or adding sulphur.