Manifest of Senses

WINE & MORE 

Manifest 

of Senses

WINE 

The Wine — 14-15// 

The Winecellar — 16-17// 

The System of origin (DAC) — 20-21// 

The regional and village wines — 22-25// 

Origin Styria — 34-35// 

The B1 — 36-37// 

The Sparklings — 38-39// 

The Vermouth — 40-41// 

Eruption Winzer — 44-45// 

ESTATE 

The Gourmet-Estate — 04-13// 

The Krispels — 06-07// 

Vacancy — 58-59// 

The Gourmet-Tour — 72-73// 

WOOLLY PIG 

02 

Toni and the woolly pigs — 62-63// 

The woolly pig — 64-65// 

Neusetzer — 66-67// 

Woolly pig products — 68-69//

VINEYARDS 

The Vineyards — 26-27// 

The soil — 28-29// 

Our DAC single vineyard wines — 30-31// 

PLEASURE 

The Theatre of Pleasure — 46-51// 

Made by Lisa — 52-55// 

The KostBar — 56-57// 

Cover photo: Kurt Bauer. Further photographs: Kurt Bauer, Broboters, Jean van Luelik, Marion Luttenberger, 

Michael Reidinger, Chris Rogl, Weingut Krispel. Concept & Layout: Madison Werbeagentur. Misprints, typographical 

errors and mistakes reserved. 

03

THE GOURMET-ESTATE 

04 

“We are deeply 

rooted in the Vulkanland, 

therefore we feel 

obliged to our region.“ 

Stefan Krispel

At the very heart of the Vulkanland 

region of south-east Styria, 

surrounded by lush greenery, 

is the Krispel gourmet estate. 

This family-run business has 

been producing outstanding 

wines and gourmet foods of exceptional 

quality for two generations. 

With their vast experience 

and in close partnership with nature, 

it is the aim of the Krispels 

to infuse in purest form the flavours 

and the wonderful quality 

of life of their region in what they 

produce. 

05

Stefan 

Krispel 

Klaus 

Krispel 

Karlo 

Krispel 

Julia 

Krispel 

The family man, 

the visionary and the 

finest palate. Proud 

father, realizes his 

ideas, breaks new 

ground and also 

makes the wine. 

Already goes to 

school and wants 

to follow in his 

parents' footsteps. 

Everybodys darling! 

You'll find our little 

boy in the kitchen – 

because there's 

always fresh woolly 

pig popcorn there! 

The backbone of 

the estate. Takes 

care of the valuable 

employees, organizes 

the family and 

the estate. 

The 

Krispels

07 

Toni 

Krispel 

Founder of the 

estate and master 

of the woolly pigs 

and Initiated the 

renaissance of this 

old breed of pigs. 

Daniela 

Krispel 

Mastress of numbers, 

of accounting and 

girl for everything. 

Nothing works 

in the office 

without her. 

Lisa 

Krispel 

The chef of dessert. 

She rocks the whisk 

creatively and precisely. 

Our “Patissière 

of the year 2023“ by 

Gault-Millau. 

Enjoyment, quality, a certain kind of wellbeing and a holistic outlook 

– these are characteristics that are part of the genetic inheritance 

of the Krispels. Toni Krispel put the basics in place that his 

son has since built on. Krispel is unique, whether it comes to their 

wines, their woolly pigs, their KostBar or their Theatre of Pleasure.

10 

In 

harmony 

with 

nature

Wine is a gift from nature. The greatest goods are the soil and the 

vineyards. This can be seen in the way we treat the vines and soil 

and distinguishes our winery in terms of biodiversity: bumblebees, 

bees, butterflies and of course the small creatures in the soil, 

which are responsible for the valuable humus, are permanent 

guests in the vineyards. Quite essential here is the renunciation 

of herbicides and pesticides. 

Farming with the woolly-pigs has 

been organic certified since 2023, the 

vineyards are since 2020 in conversion, 

with vintage 2023 our village- and 

single vineyard wines will be organic 

for the first time. In a new energy concept 

the estate supplies itself through a 

wood chip heating system, heat pump 

and photovoltaic system for the most 

part self-sufficient. To lend emphasis, 

the Krispel winery now bears the seal 

of quality ”Sustainable Austria“.

14 

tefan 

rispel 

A unique wine. You can 

taste it sip by sip. You can 

taste the soil, the sun, the 

landscape and the passion 

at work. Every sip makes 

the soil and the climate 

more noticeable, makes the 

wine more extraordinary. A 

jewel, a treasure. In just a 

few years, Stefan Krispel 

has become one of the 

most charismatic winemakers 

in Austria. His singlevineyard 

wines are known 

far beyond the borders.

”At the age of 18 I was responsible for 

the first harvest at home. It was an 

amazing experience that gave me a 

lot of ideas about the different ways of 

making wine. It happened to me – the 

passion for wine was fully kindled. 

Since then I always wanted to do my 

best. And now my consistent attitude is 

bearing fruit and I'm one step closer to 

my goal of making the perfect wine.“ 

Stefan Krispel 

and the 

wine

he 

ulcano 

nder the 

ine 

ellars 

Photo 

series – 

Cellar construction: 

16 

The storage and production areas have been expanded by 

approx. 3,400 m² and combined under one roof. The grapes 

pass through the heart of the new production line: the optical 

grape sorting system. Damaged berries are automatically 

detected here and sorted out using compressed air 

– an enormous increase in quality that is unique in Styria.

Regarding the architecture of our new cellar: The new, large-scale 

building should be similar in design to the entrance 

of the estate, which already followed the theme of 

the plate tectonics of the Vulkanland. Formal distortions 

and folds run like a red thread through the entire complex, 

which despite its size is integrated into the landscape in a 

natural way.

The system 

of Origin (DAC) 

for Styria 

A wine that comes from the Vulkanland Steiermark 

region is guaranteed not only to be made from grapes 

grown here but also to be of high quality as a result of 

100% manual harvesting and sufficient ageing in cellars. 

The nine standard grape varieties typical for Styria 

are now offered in three qualities that define origin – 

“Gebiet–Ort–Riede”, i.e. regional, village and single vineyard. 

Other quality wines bear the seal “Steiermark 

Weine” and these are made by Stefan Krispel in accordance 

with the quality rules outlined above. 

20 

In June 2021, a group of winemakers of this Styrian 

Vulkanland, the Eruption Winzer, decided to have their 

own vineyard quality classification system registered 

under private law. Quality was assessed for the first 

time in Austria by an external certification institute. 

The prestigious LACON GmbH classified the vineyards 

of the Eruption Winzer in the categories “Erste Lage” 

(Premier Cru) and “Grosse Lage” (Grand Cru).

From the 2018 vintage, the new system 

of origin (DAC) brings clear rules 

of origin and production for the 

styrian wine and strengthens the 

characteristics of each region. 

G 

1 

GROSSE LAGE 

The most expressive wines with the 

greatest depth and the best shelf life 

of the Vulkanland. 

ERSTE LAGE 

A wine with an always independent character 

and ideal conditions in terms of vineyard, 

mesoclimate and winemaker. 

RIEDENWEIN DAC 

An excellent vineyard that has future potential 

to become a Erste Lage or Grosse Lage. 

ORTSWEIN DAC 

In the expression the essence of the village. 

GEBIETSWEIN DAC 

Clear typicitiy of the grape-variety with 

a regional touch. 

STEIERMARK WEIN 

Light enjoyment and drinking pleasure. 

21

Regional Wine 

DAC 

22 

The mild climate and the volcanic 

soils do what they can while the expertise 

of Stefan Krispel does the rest. Despite 

their playfulness and a certain 

lightweight feel, these are wines with 

distinctness and a quite definite typicity. 

This is due to the ageing in steel 

tanks or large wooden barrels. 

Stimulating and full of life.

WELSCHRIESLING 

Vulkanland 

Steiermark DAC 

Classic with a snack, best with 

the small Mangalitzerl from our 

woolly-pigs or with light summer 

salads – fresh from the garden. 

GELBER MUSKATELLER 

Vulkanland 


Perfect as an aperitif or 

with styrian fried chicken, 

woolly-pig belly bacon and 

asian cuisine. 

SAUVIGNON BLANC 

Vulkanland 


As an accompaniment to 

red paprika bacon from our 

woolly-pig, asparagus 

dishesor smoked trout, 

but also versatile with 

vegetarian cuisine. 

WEISSBURGUNDER 

Vulkanland 


Tastes best with house 

sausages made of woolly pigs 

with minced lard or with white 

woolly pig salami, with grilled 

fish, with chicken and 

mushroom dishes. 

GRAUBURGUNDER 

Vulkanland 


Full-bodied and powerful, 

best with risotto or 

hearty, spicy classics 

such as offal. 

23

Village Wine 

DAC 

With these wines you are well on 

the way to what you call character. 

The grapes come exclusively from 

Krispels' own vineyards, which are 

located around the winery. The village 

wines are aged in large wooden barrels 

or steel tanks for 9 to 12 months. 

They are noticeably structured 

and their fine flavor brings 

the wines to life. 

24

92 

92 


Vulkanland Steiermark DAC 

Straden 

Due to its expressive fruit, 

it goes well with wok and 

fish dishes as well as with 

asparagus, sushi and 

vegetarian cuisine. 



Straden 

Ideal with pasta dishes, 

Neusetzer Classic from 

our woolly pig and 

grilled freshwater 

and saltwater fish. 

92 

93 

CHARDONNAY 


Straden 

A versatile meal accompaniment 

to roast beef with onions, 

mussels, mushroom dishes, 

Neusetzer Fein from our 

woolly pig or risotto. 

GRAUBURGUNDER 


Straden 

Goes well with meat dishes 

fried in their own juice 

and hearty pasta. 

25

26 

bout the 

ineyards in 

ulkanland 

Our vineyards are located on the foothills of 

the extinct volcano, the Stradner-Kogel, and 

were once partially covered by the primeval 

sea. Therefore, depending on the location, we 

find different geological conditions that underline 

the diversity of our wines: from basalt 

with all its weathering forms such as red clay 

or basalt gravel, to sandy-calcareous sea deposits 

and all imaginable mixed forms. 

Put simply, one could say: The higher the location 

of the vineyard, the higher the basalt 

content, the steeper the slope, the more sand 

and lime and the further down the slope, the 

more diversity and mixing through erosion.

Kaargebirge 

Riede in Bad Gleichenberg 

Weinort 

St. Anna/Aigen 

5,5 km 

Stradener 

Rosenberg 

Weinort 

Straden 

Ziegel 

Seindling 

Unterneusetzberg 

Hochstrandl 

Neusetzberg 

Weinort 

Klöch 

27

he soil make 

ine unique 

ERSTE LAGE 

GROSSE LAGE 

28 

Ried Stradener 

Rosenberg 

In the upper area, basalt is 

predominant, in the middle 

slope there are platy stratified 

clay sediments with a high 

lime content, at the foot of 

the slope there is debris 

from basalt weathering. 

The vineyard turns from a 

south-east to south-west. 

Ried 

Hochstrandl 

Basalt predominates on the 

upper slope, clay and red loam 

in the central area on the foot 

of the slope deep basalt weathered 

soil with a high proportion 

of sand and clay. The 

grapes ripen here on the 

steep slope in a southeast 

orientation.

ERSTE LAGE 

ERSTE LAGE 

29 

s the 

Ried 

Neusetzberg 

Among the west-facing vineyards 

of the Neusetzberg one 

finds, as on the Rosenberg, 

shell limestone, however under 

a 3 to 5 meter thick layer from 

weathered basalt with a 

high proportion of sand 

and clay. 

Ried 

Kaargebirge 

The soil is characterized by its 

high proportion of lime, sand 

and gravel. In combination 

with that microclimate, the 

Burgundy grapes are optimally 

ripe here, with a well preserved 

acidity caused by cooler night 

temperatures.

Single Vineyard 

DAC 

The single vineyard wines are the pride 

of the winery. They are an expression of 

the soil and the mesoclimate of the individual 

vineyards. Stefan Krispel's top 

vineyards are located like in an amphitheater 

facing Straden. The vineyards 

are Rosenberg, Neusetzberg and Hochstrandl. 

And last but not least in Bad 

Gleichenberg the Kaargebirge vineyards. 

The wines are aged for at least 

12 months in large or small 

wooden barrels. 

30

95 

96 

95 

96 

GRAUBURGUNDER 


Ried Hochstrandl – Große Lage 

The perfect accompaniment to 

woolly pig ham, stew, mushrooms, 

lamb and beef. 



Ried Hochstrandl „Alte Reben“ – Große Lage 

Harmonates perfectly with spicy dishes, mild 

curry, with freshwater and saltwater fish as 

well as with mushroom dishes and risotto. 

93 

95 

95 

94 

94+ 



Ried Stradener Rosenberg 

Perfectly balanced and 

spicy, this wine gives dishes 

such as asian dishes or 

crustaceans that special 

something. 

GRAUBURGUNDER 


Ried Neusetzberg 

Full-bodied and round on 

the palate with strong but 

very well-balanced acidity, 

becoming leaner and more 

mineral towards the end, 

long finish, strong spiciness. 


Vulkanland Steiermark 

DAC Ried Neusetzberg – 

Erste Lage 

The dense aroma is 

ideal for mediterranean 

cuisine, vegetables, fish 

and asian cuisine. 

92 

94 

94+ 

94 

WELSCHRIESLING 


Ried Stradener Rosenberg 

Extremely ripe grapes from 

the calcareous southern 

slope of the Rosenberg, 

matured in small wooden 

barrels with long 

yeast storage. 



Ried Neusetzberg – 

Erste Lage 

Golden yellow with a scent of 

ripe fruit, this wine is a 

suitable accompaniment 

to ossocollo from our 

woolly pig, steak or 

wildfowl. 

CHARDONNAY 


Ried Kaargebirge – 

Erste Lage 

Mineral and chalky, this wine 

refines dishes such as venison, 

beef, lamb, steak or our red 

mold cheese affinated with 

Neusetzer-Klassik from 

our woolly pig.

Qualitätswein 

Steiermark 

Quality wines that are not marketed 

via the DAC system are given the quality 

designation ”Steiermark Weine“ 

and are vinified by Stefan Krispel 

under the same high quality regulations. 

This origin include the 

red wines, as well as blends 

and the Traminer. 

34

KRISPELINO 

The wine for a hot summer 

or for the longing for it. 

Perfect as an aperitif, or with 

marinated asparagus. 

KRISPELINO ROSÉ 

The fruity lightness 

in rosé. Aperitif, with 

sushi or a snack. 

BOHÈME ROSÉ 

A wine for any time when 

you want to be reminded of 

summer – goes perfectly with 

light mediterranean cuisine 

or as an aperitif. 

THE KRISPELS 

“The Krispels” unites our 

family history with our philosophy 

about the wine, the origin 

and the basalt soils in the 

Vulkanland. 

More products: 

krispel.at/shop 

35

B1: the 

36 

wine out 

of stone 

A special wine, the B1, matures in the 

basalt wine cellar. The B1 stands for perseverance, 

consistency and prudence. It 

is a blend of Sauvignon Blanc Neusetzberg, 

Weissburgunder Neusetzberg and 

Grauburgunder Hochstrandl. After three 

weeks of fermentation on the grape 

skins to bring out the maximum aroma, it 

is aged in large barrels for 12 months. It 

then moves to the basalt wine cellar and 

is aged for a further 12 months in basalt 

stone barrels. When maturing in the basalt 

rock, the wine absorbs the inexhaustible 

energy of the volcanic region.

Good things take time: The current B1 

was pressed in 2017 and is 

on sale from 2023. 

SPECIALA special edition of the B1 2015 will 

be released in the middle of the year. 

Please make a reservation.

38 

Sparkling 

With playful lightness and elegance, 

the Krispel estate presents the 

new sparkling wine line. The Gelber 

Muskateller Brut, matured according 

to the traditional method of bottle 

fermentation, is suitable as a filigree 

and animating companion throughout 

the day. Excellent varieties for 

unforgettable moments are the Brut 

Rosé Reserve and the Brut Reserve. 

Both are gently pressed, matured 

in large oak barrels and finally 

matured on the yeast for 18 

months using the traditional 

method of bottle fermentation.

Companions 

BRUT RESERVE 

Sekt Austria Reserve 

The grapes for our Pinots 

were harvested by hand, 

gently pressed with a low 

yield, matured in large 

wood and finally matured 

on the yeast for 18 months 

using the traditional 

method of bottle 

fermentation. 

BRUT ROSÉ RESERVE 

Sekt Austria Reserve 

Lightness personified with 

a dash of depth: Strawberry 

and raspberry duet, framed by 

a hint of brioche that brings 

soothing complexity to this 

effervescent bubble. 


BRUT 

Österreichischer Sekt 

Probably the noblest 

form to enoy a Gelber 

Muskateller: elderflower 

and roses are framed by the 

finest pearls, the hint of 

lime gives the finish 

additional lightness. 



39

Pretty 

40 

much best 

friends! 

Vermouth is becoming more 

and more important as an 

aperitif or as a companion 

throughout the evening. 

At the Krispel estate, wormwood grows 

in the in-house herb garden, to a fruity wine 

flavoured with oranges and spices comes 

the gin. It is up to the connoisseur whether 

the vermouth should be enjoyed as a rosé 

or traditionally. Stefan Krispel recommends 

pure vermouth with ice or vermouth 

tonic.

Connected by their irrepressible 

passion for their craft, 

nine glorious winemakers 

from the Vulkanland region 

have joined together to form 

a strong winegrowers' community 

and are nevertheless 

extremely versatile and 

different in character and in 

the wine. Common denominators 

are the love of wine 

or the establishment of a 

quality standard for single 

vineyard classification. 

Eruption 

Winzer 

44

45 

9 winemakers, 

9 characters, 

9 styles, 

one passion: 

wine 

WWW.ERUPTION.AT

47 

KRISPELS 

RESTAURANT 

The Genusstheater, 

or Theatre of Pleasure, 

the heavenly restaurant 

at the Krispel estate.

It was a small miracle: in 2021 the 

Genusstheater (Theatre of Pleasure) 

opened its curtains and was awarded 

three toques (15/20 points) by 

Gault&Millau, the most renowned 

gastro guide in Austria, in its first 

rating. A great success for the team 

led by young chef Daniel Weißer. A 

success that makes you want more. 

The special strength of Weißer are 

extraordinary creations that stage 

the individual taste experience to a 

festival. 

R E S E R V AT I O N S 

+43/3473/7862 

office@krispel.at

”The dry-aged woolly pig loin 

presents itself with precision, the 

savory ”germ dumplings“ made from 

beetroot with poppy seeds are imaginative, 

and the Norway lobster with 

melt-in-your-mouth Neusetzer from 

the woolly pig, a white bacon that 

matures airtight in basalt troughs. 

In general, the chef prefers to combine 

umami notes ... the excellent service 

responds flexibly to the desire to 

put together an individual sequence 

from the various menus.“ 

Gault&Millau 

51

Made by 

Lisa 

of the year

Lisa Krispel is the dot on the ”i“ in Daniel Weißer's menus. As a 

Pâtissière in the Theatre of Pleasure, she is responsible for the 

sweet finale. So happiness can hardly be greater than that Lisa 

was named Gault&Millau Patissière of the year 2023. This award 

is an honor because only the best in the country get it. 

”Precise, harmonious, surprising 

– when the guests in the Gutshof 

Krispel restaurant think they 

have reached the pinnacle of 

enjoyment, Lisa Krispel always 

manages to enchant them with 

her creations made of fruit, 

berries, nuts and fine dough.“ 

Gault&Millau 

53

made by lisa: Whether sweets in a glass to spoon, the finest 

cakes to fork or parfaits to melt – Lisa's sweets are also available 

to take away at the KostBar of the gourmet estate. Or order 

online and pick it up by appointment. 

54 

Lisa for festivities or celebrations: 

Whether it's a wedding or a company anniversary – 

Lisa puts the sweet crown on every event. 

Simply ask by: madebylisa@krispel.at

57 

KOST 

BAR 

KRISPELS 

HEURIGER 

96 

When you enter the Krispel gourmet estate, those in a hurry turn 

left into the shop, while those who enjoy a good food or a glass of 

wine head directly to the long counter of the KostBar on the right. 

With the KostBar, a room with an atmosphere for enjoyment was 

created. Whether at the bar or comfortably at the table outside – 

there is space for everyone to let their culinary soul dangle. 

In a relaxed atmosphere, the current range of the Krispel family 

can be tasted – there are now around 30 different wines – or 

simply meet friends. In addition, you might want to discover one 

of the in-house woolly pig products or the sweet display case from 

Patissière Lisa. ”made by Lisa“ is always worth trying. In 2022, 

Falstaff named the KostBar ”Styrian Heurigen of the Year“.

Vacation at the 

gourmet estate

59 

It is also possible to immerse yourself 

in the world of the Krispels for longer. 

So when the sun goes down, there is no 

need to hurry home. You can stay here 

in one of our seven recently renovated 

guest rooms and relax. Just enjoy 

to the full the delights offered by our 

Theatre of Pleasure. Get a good night’s 

sleep. Wake yourself up with a plunge 

in the pool in the morning. Breakfast 

and then visit the KostBar to buy souvenirs 

and presents and perhaps decide 

to stay another night. A break at our 

Gourmet Estate is always well worth it. 

Room bookings are connected with a table 

reservation in the Theatre of Pleasure. 

Bookings and reservations at: 

+43/3473/7862 krispel.at/en/urlaub office@krispel.at

Toni 

and the 

woolly 

pigs

63 

”I was looking for alternatives to 

the usual hogs with the help of the 

‘Arche Austria’, an association 

dedicated to the preservation of 

rare livestock breeds, and so I 

came across the woolly pigs. At 

the time they were close to extinction. 

So I decided that we should 

bring the woolly pigs here.“ 

Toni Krispel

The woolly pig, an old, 

robust Central European 

breed, was rediscovered by 

Toni Krispel in 1999 and 

he brought it to the farm. 

He continuously developed 

fine products from the meat, 

which can also be bought in 

the web shop. In addition, 

the luxury food was certified 

as sustainable and the woolly 

pig products were certified 

organic. If you look at 

the menu of the Theatre of 

64

Pleasure, an extremely delicious 

selection of dishes is 

offered, from woolly pig tartare 

to aged woolly pig loin. 

65

The 

66 

Neusetzer 

The culinary star at 

the winery is called 

Neusetzer ® . He is the 

snow-white back fat 

of the woolly pig, can 

be up to 15 cm thick, 

refined with exquisite 

spices and covered 

with a salt crust. The 

Neusetzer ® matures 

in two variants in a 

basalt trough for six 

or nine months. Enjoy 

in waferthin slices!

67 

”Cut into rectangular pieces, 

refined with secret spices and 

surrounded by sea salt, the 

Neusetzer® matures in various 

stages for up to 9 months in the 

basalt trough to develop its full 

flavor. An exceptional product.“ 

Toni Krispel 

NEUSETZER ® CLASSIC 

6 months in basalt matured. 

On farmer's bread, for refining 

dishes with light meat or fish. 

approx. 240 - 260g 

NEUSETZER ® FINE 

Aged for 9 months in basalt. 

On farmhouse or white bread. 

With smoked fish and for refining 

dishes with dark meat. 

approx. 240 - 260g

Organic 

woolly pig 

products 

68 

Whether classic 

white or spicy red – 

the woolly pig 

salami is tasty. 

Refined with 

exquisite spices.

Krispels 

Classics 

LIVER SPREAD 

Today as then - thanks to grandma! 

Perfect on dark bread. 

MINCED LARD 

Hearty, aromatic and particularly 

good on crusty farmhouse bread. 

GREAVES LARD 

A Classic with ”addictive potential“. 

Salami 

SALAMI 

Matured with white noble mold. Supposedly 

the best salami in the world! Available 

in 200g and as fennel salami in 380g. 

RED SALAMI 

Spicy salami, refined with red 

paprika. Available in 200g. 

Snack Time 

STREAKY BACON 

Smoked in a classic, traditional way 

over beech wood. 



OSSO COLLO 

Neck in natural gut. Matured for 4 months 

with fresh herbs and white noble mold. 

DRY-CURED HAM 

The dry-cured ham matures on the bone 

for 12 months and was voted the best 

raw ham in Austria by Falstaff 2016. 

RED PAPRIKA BACON 

Belly bacon with paprika casing. 

Grandpa's classic snack! 

HOUSE SAUSAGE 

The classic! With or without minced lard. 

MANGALITZERL 

Spicy mini sausages to nibble on. 

Perfect for young and old. 

69

72 

The 

experience 

tour 

EXPEDIT 

PIGGERY

GOURMET TOUR 

1 GUSTORIUM 

2 PIGGERY 

3 GRAPE DELIVERY 

4 WINE PRESS HOUSE 

AND STEEL VAT CELLAR 

5 BOTTLING PLANT 

6 WOOD BARREL CELLAR 

7 STEEL VAT CELLAR 

8 OLD WOODEN BARREL 

CELLAR 

9 BASALT WINE CELLAR 

10 NEUSETZER BACON 

MATURATION ROOM 

11 OLD SHOP 

12 GENUSSTHEATER 

POOL 

START 

TOUR 

ROOMS 

KOSTBAR 

THEATRE OF PLEASURE 

SHOP 

WC 

Before wine and woolly pig are on the table, 

they have a long journey behind them. 

Experience the various stages that our goods 

go through to completion on the “Gourmet- 

Tour” in a unique guided tour, and end the 

tour in the Gustorium with a small tasting. 

The tour can only be booked online without 

exception 

+43/3473/7862 office@krispel.at 

73

Enjoy 

with 

friends 

With the Krispels, enjoyment can be 

multiplied and shared. When you shop 

online at Krispel, you'll receive wineberries 

as a bonus. These can in turn 

be redeemed in the web shop. When 

you register for the first time, you get 

10% off your purchase. You can also 

get grapes if you share your enjoyment 

and recommend the Krispel web shop 

to your friends. 

Become a 

member: 

WWW.KRISPEL.AT/MIT-FREUNDEN-GENIESSEN 

74

wien 

graz 

gleisdorf 

A2 

A2 

ilz 

73 

66 

A9 

leibnitz 

straden 

bad radkersburg 

Weingut Krispel GmbH 

Neusetz 29, 8345 Straden 

Coordinates: 46.800961–15.915747 

Countryroads 

75

WEINGUT KRISPEL GMBH 

Neusetz 29, 8345 Straden 

T. +43/3473/7862 

E. office@krispel.at 

www.krispel.at

Manifest of Senses

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