Manifest of Senses
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WINE & MORE<br />
<strong>Manifest</strong><br />
<strong>of</strong> <strong>Senses</strong>
WINE<br />
The Wine — 14-15//<br />
The Winecellar — 16-17//<br />
The System <strong>of</strong> origin (DAC) — 20-21//<br />
The regional and village wines — 22-25//<br />
Origin Styria — 34-35//<br />
The B1 — 36-37//<br />
The Sparklings — 38-39//<br />
The Vermouth — 40-41//<br />
Eruption Winzer — 44-45//<br />
ESTATE<br />
The Gourmet-Estate — 04-13//<br />
The Krispels — 06-07//<br />
Vacancy — 58-59//<br />
The Gourmet-Tour — 72-73//<br />
WOOLLY PIG<br />
02<br />
Toni and the woolly pigs — 62-63//<br />
The woolly pig — 64-65//<br />
Neusetzer — 66-67//<br />
Woolly pig products — 68-69//
VINEYARDS<br />
The Vineyards — 26-27//<br />
The soil — 28-29//<br />
Our DAC single vineyard wines — 30-31//<br />
PLEASURE<br />
The Theatre <strong>of</strong> Pleasure — 46-51//<br />
Made by Lisa — 52-55//<br />
The KostBar — 56-57//<br />
Cover photo: Kurt Bauer. Further photographs: Kurt Bauer, Broboters, Jean van Luelik, Marion Luttenberger,<br />
Michael Reidinger, Chris Rogl, Weingut Krispel. Concept & Layout: Madison Werbeagentur. Misprints, typographical<br />
errors and mistakes reserved.<br />
03
THE GOURMET-ESTATE<br />
04<br />
“We are deeply<br />
rooted in the Vulkanland,<br />
therefore we feel<br />
obliged to our region.“<br />
Stefan Krispel
At the very heart <strong>of</strong> the Vulkanland<br />
region <strong>of</strong> south-east Styria,<br />
surrounded by lush greenery,<br />
is the Krispel gourmet estate.<br />
This family-run business has<br />
been producing outstanding<br />
wines and gourmet foods <strong>of</strong> exceptional<br />
quality for two generations.<br />
With their vast experience<br />
and in close partnership with nature,<br />
it is the aim <strong>of</strong> the Krispels<br />
to infuse in purest form the flavours<br />
and the wonderful quality<br />
<strong>of</strong> life <strong>of</strong> their region in what they<br />
produce.<br />
05
Stefan<br />
Krispel<br />
Klaus<br />
Krispel<br />
Karlo<br />
Krispel<br />
Julia<br />
Krispel<br />
The family man,<br />
the visionary and the<br />
finest palate. Proud<br />
father, realizes his<br />
ideas, breaks new<br />
ground and also<br />
makes the wine.<br />
Already goes to<br />
school and wants<br />
to follow in his<br />
parents' footsteps.<br />
Everybodys darling!<br />
You'll find our little<br />
boy in the kitchen –<br />
because there's<br />
always fresh woolly<br />
pig popcorn there!<br />
The backbone <strong>of</strong><br />
the estate. Takes<br />
care <strong>of</strong> the valuable<br />
employees, organizes<br />
the family and<br />
the estate.<br />
The<br />
Krispels
07<br />
Toni<br />
Krispel<br />
Founder <strong>of</strong> the<br />
estate and master<br />
<strong>of</strong> the woolly pigs<br />
and Initiated the<br />
renaissance <strong>of</strong> this<br />
old breed <strong>of</strong> pigs.<br />
Daniela<br />
Krispel<br />
Mastress <strong>of</strong> numbers,<br />
<strong>of</strong> accounting and<br />
girl for everything.<br />
Nothing works<br />
in the <strong>of</strong>fice<br />
without her.<br />
Lisa<br />
Krispel<br />
The chef <strong>of</strong> dessert.<br />
She rocks the whisk<br />
creatively and precisely.<br />
Our “Patissière<br />
<strong>of</strong> the year 2023“ by<br />
Gault-Millau.<br />
Enjoyment, quality, a certain kind <strong>of</strong> wellbeing and a holistic outlook<br />
– these are characteristics that are part <strong>of</strong> the genetic inheritance<br />
<strong>of</strong> the Krispels. Toni Krispel put the basics in place that his<br />
son has since built on. Krispel is unique, whether it comes to their<br />
wines, their woolly pigs, their KostBar or their Theatre <strong>of</strong> Pleasure.
10<br />
In<br />
harmony<br />
with<br />
nature
Wine is a gift from nature. The greatest goods are the soil and the<br />
vineyards. This can be seen in the way we treat the vines and soil<br />
and distinguishes our winery in terms <strong>of</strong> biodiversity: bumblebees,<br />
bees, butterflies and <strong>of</strong> course the small creatures in the soil,<br />
which are responsible for the valuable humus, are permanent<br />
guests in the vineyards. Quite essential here is the renunciation<br />
<strong>of</strong> herbicides and pesticides.<br />
Farming with the woolly-pigs has<br />
been organic certified since 2023, the<br />
vineyards are since 2020 in conversion,<br />
with vintage 2023 our village- and<br />
single vineyard wines will be organic<br />
for the first time. In a new energy concept<br />
the estate supplies itself through a<br />
wood chip heating system, heat pump<br />
and photovoltaic system for the most<br />
part self-sufficient. To lend emphasis,<br />
the Krispel winery now bears the seal<br />
<strong>of</strong> quality ”Sustainable Austria“.
14<br />
tefan<br />
rispel<br />
A unique wine. You can<br />
taste it sip by sip. You can<br />
taste the soil, the sun, the<br />
landscape and the passion<br />
at work. Every sip makes<br />
the soil and the climate<br />
more noticeable, makes the<br />
wine more extraordinary. A<br />
jewel, a treasure. In just a<br />
few years, Stefan Krispel<br />
has become one <strong>of</strong> the<br />
most charismatic winemakers<br />
in Austria. His singlevineyard<br />
wines are known<br />
far beyond the borders.
”At the age <strong>of</strong> 18 I was responsible for<br />
the first harvest at home. It was an<br />
amazing experience that gave me a<br />
lot <strong>of</strong> ideas about the different ways <strong>of</strong><br />
making wine. It happened to me – the<br />
passion for wine was fully kindled.<br />
Since then I always wanted to do my<br />
best. And now my consistent attitude is<br />
bearing fruit and I'm one step closer to<br />
my goal <strong>of</strong> making the perfect wine.“<br />
Stefan Krispel<br />
and the<br />
wine
he<br />
ulcano<br />
nder the<br />
ine<br />
ellars<br />
Photo<br />
series –<br />
Cellar construction:<br />
16<br />
The storage and production areas have been expanded by<br />
approx. 3,400 m² and combined under one ro<strong>of</strong>. The grapes<br />
pass through the heart <strong>of</strong> the new production line: the optical<br />
grape sorting system. Damaged berries are automatically<br />
detected here and sorted out using compressed air<br />
– an enormous increase in quality that is unique in Styria.
Regarding the architecture <strong>of</strong> our new cellar: The new, large-scale<br />
building should be similar in design to the entrance<br />
<strong>of</strong> the estate, which already followed the theme <strong>of</strong><br />
the plate tectonics <strong>of</strong> the Vulkanland. Formal distortions<br />
and folds run like a red thread through the entire complex,<br />
which despite its size is integrated into the landscape in a<br />
natural way.
The system<br />
<strong>of</strong> Origin (DAC)<br />
for Styria<br />
A wine that comes from the Vulkanland Steiermark<br />
region is guaranteed not only to be made from grapes<br />
grown here but also to be <strong>of</strong> high quality as a result <strong>of</strong><br />
100% manual harvesting and sufficient ageing in cellars.<br />
The nine standard grape varieties typical for Styria<br />
are now <strong>of</strong>fered in three qualities that define origin –<br />
“Gebiet–Ort–Riede”, i.e. regional, village and single vineyard.<br />
Other quality wines bear the seal “Steiermark<br />
Weine” and these are made by Stefan Krispel in accordance<br />
with the quality rules outlined above.<br />
20<br />
In June 2021, a group <strong>of</strong> winemakers <strong>of</strong> this Styrian<br />
Vulkanland, the Eruption Winzer, decided to have their<br />
own vineyard quality classification system registered<br />
under private law. Quality was assessed for the first<br />
time in Austria by an external certification institute.<br />
The prestigious LACON GmbH classified the vineyards<br />
<strong>of</strong> the Eruption Winzer in the categories “Erste Lage”<br />
(Premier Cru) and “Grosse Lage” (Grand Cru).
From the 2018 vintage, the new system<br />
<strong>of</strong> origin (DAC) brings clear rules<br />
<strong>of</strong> origin and production for the<br />
styrian wine and strengthens the<br />
characteristics <strong>of</strong> each region.<br />
G<br />
1<br />
GROSSE LAGE<br />
The most expressive wines with the<br />
greatest depth and the best shelf life<br />
<strong>of</strong> the Vulkanland.<br />
ERSTE LAGE<br />
A wine with an always independent character<br />
and ideal conditions in terms <strong>of</strong> vineyard,<br />
mesoclimate and winemaker.<br />
RIEDENWEIN DAC<br />
An excellent vineyard that has future potential<br />
to become a Erste Lage or Grosse Lage.<br />
ORTSWEIN DAC<br />
In the expression the essence <strong>of</strong> the village.<br />
GEBIETSWEIN DAC<br />
Clear typicitiy <strong>of</strong> the grape-variety with<br />
a regional touch.<br />
STEIERMARK WEIN<br />
Light enjoyment and drinking pleasure.<br />
21
Regional Wine<br />
DAC<br />
22<br />
The mild climate and the volcanic<br />
soils do what they can while the expertise<br />
<strong>of</strong> Stefan Krispel does the rest. Despite<br />
their playfulness and a certain<br />
lightweight feel, these are wines with<br />
distinctness and a quite definite typicity.<br />
This is due to the ageing in steel<br />
tanks or large wooden barrels.<br />
Stimulating and full <strong>of</strong> life.
WELSCHRIESLING<br />
Vulkanland<br />
Steiermark DAC<br />
Classic with a snack, best with<br />
the small Mangalitzerl from our<br />
woolly-pigs or with light summer<br />
salads – fresh from the garden.<br />
GELBER MUSKATELLER<br />
Vulkanland<br />
Steiermark DAC<br />
Perfect as an aperitif or<br />
with styrian fried chicken,<br />
woolly-pig belly bacon and<br />
asian cuisine.<br />
SAUVIGNON BLANC<br />
Vulkanland<br />
Steiermark DAC<br />
As an accompaniment to<br />
red paprika bacon from our<br />
woolly-pig, asparagus<br />
dishesor smoked trout,<br />
but also versatile with<br />
vegetarian cuisine.<br />
WEISSBURGUNDER<br />
Vulkanland<br />
Steiermark DAC<br />
Tastes best with house<br />
sausages made <strong>of</strong> woolly pigs<br />
with minced lard or with white<br />
woolly pig salami, with grilled<br />
fish, with chicken and<br />
mushroom dishes.<br />
GRAUBURGUNDER<br />
Vulkanland<br />
Steiermark DAC<br />
Full-bodied and powerful,<br />
best with risotto or<br />
hearty, spicy classics<br />
such as <strong>of</strong>fal.<br />
23
Village Wine<br />
DAC<br />
With these wines you are well on<br />
the way to what you call character.<br />
The grapes come exclusively from<br />
Krispels' own vineyards, which are<br />
located around the winery. The village<br />
wines are aged in large wooden barrels<br />
or steel tanks for 9 to 12 months.<br />
They are noticeably structured<br />
and their fine flavor brings<br />
the wines to life.<br />
24
92<br />
92<br />
SAUVIGNON BLANC<br />
Vulkanland Steiermark DAC<br />
Straden<br />
Due to its expressive fruit,<br />
it goes well with wok and<br />
fish dishes as well as with<br />
asparagus, sushi and<br />
vegetarian cuisine.<br />
WEISSBURGUNDER<br />
Vulkanland Steiermark DAC<br />
Straden<br />
Ideal with pasta dishes,<br />
Neusetzer Classic from<br />
our woolly pig and<br />
grilled freshwater<br />
and saltwater fish.<br />
92<br />
93<br />
CHARDONNAY<br />
Vulkanland Steiermark DAC<br />
Straden<br />
A versatile meal accompaniment<br />
to roast beef with onions,<br />
mussels, mushroom dishes,<br />
Neusetzer Fein from our<br />
woolly pig or risotto.<br />
GRAUBURGUNDER<br />
Vulkanland Steiermark DAC<br />
Straden<br />
Goes well with meat dishes<br />
fried in their own juice<br />
and hearty pasta.<br />
25
26<br />
bout the<br />
ineyards in<br />
ulkanland<br />
Our vineyards are located on the foothills <strong>of</strong><br />
the extinct volcano, the Stradner-Kogel, and<br />
were once partially covered by the primeval<br />
sea. Therefore, depending on the location, we<br />
find different geological conditions that underline<br />
the diversity <strong>of</strong> our wines: from basalt<br />
with all its weathering forms such as red clay<br />
or basalt gravel, to sandy-calcareous sea deposits<br />
and all imaginable mixed forms.<br />
Put simply, one could say: The higher the location<br />
<strong>of</strong> the vineyard, the higher the basalt<br />
content, the steeper the slope, the more sand<br />
and lime and the further down the slope, the<br />
more diversity and mixing through erosion.
Kaargebirge<br />
Riede in Bad Gleichenberg<br />
Weinort<br />
St. Anna/Aigen<br />
5,5 km<br />
Stradener<br />
Rosenberg<br />
Weinort<br />
Straden<br />
Ziegel<br />
Seindling<br />
Unterneusetzberg<br />
Hochstrandl<br />
Neusetzberg<br />
Weinort<br />
Klöch<br />
27
he soil make<br />
ine unique<br />
ERSTE LAGE<br />
GROSSE LAGE<br />
28<br />
Ried Stradener<br />
Rosenberg<br />
In the upper area, basalt is<br />
predominant, in the middle<br />
slope there are platy stratified<br />
clay sediments with a high<br />
lime content, at the foot <strong>of</strong><br />
the slope there is debris<br />
from basalt weathering.<br />
The vineyard turns from a<br />
south-east to south-west.<br />
Ried<br />
Hochstrandl<br />
Basalt predominates on the<br />
upper slope, clay and red loam<br />
in the central area on the foot<br />
<strong>of</strong> the slope deep basalt weathered<br />
soil with a high proportion<br />
<strong>of</strong> sand and clay. The<br />
grapes ripen here on the<br />
steep slope in a southeast<br />
orientation.
ERSTE LAGE<br />
ERSTE LAGE<br />
29<br />
s the<br />
Ried<br />
Neusetzberg<br />
Among the west-facing vineyards<br />
<strong>of</strong> the Neusetzberg one<br />
finds, as on the Rosenberg,<br />
shell limestone, however under<br />
a 3 to 5 meter thick layer from<br />
weathered basalt with a<br />
high proportion <strong>of</strong> sand<br />
and clay.<br />
Ried<br />
Kaargebirge<br />
The soil is characterized by its<br />
high proportion <strong>of</strong> lime, sand<br />
and gravel. In combination<br />
with that microclimate, the<br />
Burgundy grapes are optimally<br />
ripe here, with a well preserved<br />
acidity caused by cooler night<br />
temperatures.
Single Vineyard<br />
DAC<br />
The single vineyard wines are the pride<br />
<strong>of</strong> the winery. They are an expression <strong>of</strong><br />
the soil and the mesoclimate <strong>of</strong> the individual<br />
vineyards. Stefan Krispel's top<br />
vineyards are located like in an amphitheater<br />
facing Straden. The vineyards<br />
are Rosenberg, Neusetzberg and Hochstrandl.<br />
And last but not least in Bad<br />
Gleichenberg the Kaargebirge vineyards.<br />
The wines are aged for at least<br />
12 months in large or small<br />
wooden barrels.<br />
30
95<br />
96<br />
95<br />
96<br />
GRAUBURGUNDER<br />
Vulkanland Steiermark DAC<br />
Ried Hochstrandl – Große Lage<br />
The perfect accompaniment to<br />
woolly pig ham, stew, mushrooms,<br />
lamb and beef.<br />
SAUVIGNON BLANC<br />
Vulkanland Steiermark DAC<br />
Ried Hochstrandl „Alte Reben“ – Große Lage<br />
Harmonates perfectly with spicy dishes, mild<br />
curry, with freshwater and saltwater fish as<br />
well as with mushroom dishes and risotto.<br />
93<br />
95<br />
95<br />
94<br />
94+<br />
GELBER MUSKATELLER<br />
Vulkanland Steiermark DAC<br />
Ried Stradener Rosenberg<br />
Perfectly balanced and<br />
spicy, this wine gives dishes<br />
such as asian dishes or<br />
crustaceans that special<br />
something.<br />
GRAUBURGUNDER<br />
Vulkanland Steiermark DAC<br />
Ried Neusetzberg<br />
Full-bodied and round on<br />
the palate with strong but<br />
very well-balanced acidity,<br />
becoming leaner and more<br />
mineral towards the end,<br />
long finish, strong spiciness.<br />
SAUVIGNON BLANC<br />
Vulkanland Steiermark<br />
DAC Ried Neusetzberg –<br />
Erste Lage<br />
The dense aroma is<br />
ideal for mediterranean<br />
cuisine, vegetables, fish<br />
and asian cuisine.<br />
92<br />
94<br />
94+<br />
94<br />
WELSCHRIESLING<br />
Vulkanland Steiermark DAC<br />
Ried Stradener Rosenberg<br />
Extremely ripe grapes from<br />
the calcareous southern<br />
slope <strong>of</strong> the Rosenberg,<br />
matured in small wooden<br />
barrels with long<br />
yeast storage.<br />
WEISSBURGUNDER<br />
Vulkanland Steiermark DAC<br />
Ried Neusetzberg –<br />
Erste Lage<br />
Golden yellow with a scent <strong>of</strong><br />
ripe fruit, this wine is a<br />
suitable accompaniment<br />
to ossocollo from our<br />
woolly pig, steak or<br />
wildfowl.<br />
CHARDONNAY<br />
Vulkanland Steiermark DAC<br />
Ried Kaargebirge –<br />
Erste Lage<br />
Mineral and chalky, this wine<br />
refines dishes such as venison,<br />
beef, lamb, steak or our red<br />
mold cheese affinated with<br />
Neusetzer-Klassik from<br />
our woolly pig.
Qualitätswein<br />
Steiermark<br />
Quality wines that are not marketed<br />
via the DAC system are given the quality<br />
designation ”Steiermark Weine“<br />
and are vinified by Stefan Krispel<br />
under the same high quality regulations.<br />
This origin include the<br />
red wines, as well as blends<br />
and the Traminer.<br />
34
KRISPELINO<br />
The wine for a hot summer<br />
or for the longing for it.<br />
Perfect as an aperitif, or with<br />
marinated asparagus.<br />
KRISPELINO ROSÉ<br />
The fruity lightness<br />
in rosé. Aperitif, with<br />
sushi or a snack.<br />
BOHÈME ROSÉ<br />
A wine for any time when<br />
you want to be reminded <strong>of</strong><br />
summer – goes perfectly with<br />
light mediterranean cuisine<br />
or as an aperitif.<br />
THE KRISPELS<br />
“The Krispels” unites our<br />
family history with our philosophy<br />
about the wine, the origin<br />
and the basalt soils in the<br />
Vulkanland.<br />
More products:<br />
krispel.at/shop<br />
35
B1: the<br />
36<br />
wine out<br />
<strong>of</strong> stone<br />
A special wine, the B1, matures in the<br />
basalt wine cellar. The B1 stands for perseverance,<br />
consistency and prudence. It<br />
is a blend <strong>of</strong> Sauvignon Blanc Neusetzberg,<br />
Weissburgunder Neusetzberg and<br />
Grauburgunder Hochstrandl. After three<br />
weeks <strong>of</strong> fermentation on the grape<br />
skins to bring out the maximum aroma, it<br />
is aged in large barrels for 12 months. It<br />
then moves to the basalt wine cellar and<br />
is aged for a further 12 months in basalt<br />
stone barrels. When maturing in the basalt<br />
rock, the wine absorbs the inexhaustible<br />
energy <strong>of</strong> the volcanic region.
Good things take time: The current B1<br />
was pressed in 2017 and is<br />
on sale from 2023.<br />
SPECIALA special edition <strong>of</strong> the B1 2015 will<br />
be released in the middle <strong>of</strong> the year.<br />
Please make a reservation.
38<br />
Sparkling<br />
With playful lightness and elegance,<br />
the Krispel estate presents the<br />
new sparkling wine line. The Gelber<br />
Muskateller Brut, matured according<br />
to the traditional method <strong>of</strong> bottle<br />
fermentation, is suitable as a filigree<br />
and animating companion throughout<br />
the day. Excellent varieties for<br />
unforgettable moments are the Brut<br />
Rosé Reserve and the Brut Reserve.<br />
Both are gently pressed, matured<br />
in large oak barrels and finally<br />
matured on the yeast for 18<br />
months using the traditional<br />
method <strong>of</strong> bottle fermentation.
Companions<br />
BRUT RESERVE<br />
Sekt Austria Reserve<br />
The grapes for our Pinots<br />
were harvested by hand,<br />
gently pressed with a low<br />
yield, matured in large<br />
wood and finally matured<br />
on the yeast for 18 months<br />
using the traditional<br />
method <strong>of</strong> bottle<br />
fermentation.<br />
BRUT ROSÉ RESERVE<br />
Sekt Austria Reserve<br />
Lightness personified with<br />
a dash <strong>of</strong> depth: Strawberry<br />
and raspberry duet, framed by<br />
a hint <strong>of</strong> brioche that brings<br />
soothing complexity to this<br />
effervescent bubble.<br />
GELBER MUSKATELLER<br />
BRUT<br />
Österreichischer Sekt<br />
Probably the noblest<br />
form to enoy a Gelber<br />
Muskateller: elderflower<br />
and roses are framed by the<br />
finest pearls, the hint <strong>of</strong><br />
lime gives the finish<br />
additional lightness.<br />
More products:<br />
krispel.at/shop<br />
39
Pretty<br />
40<br />
much best<br />
friends!<br />
Vermouth is becoming more<br />
and more important as an<br />
aperitif or as a companion<br />
throughout the evening.<br />
At the Krispel estate, wormwood grows<br />
in the in-house herb garden, to a fruity wine<br />
flavoured with oranges and spices comes<br />
the gin. It is up to the connoisseur whether<br />
the vermouth should be enjoyed as a rosé<br />
or traditionally. Stefan Krispel recommends<br />
pure vermouth with ice or vermouth<br />
tonic.
Connected by their irrepressible<br />
passion for their craft,<br />
nine glorious winemakers<br />
from the Vulkanland region<br />
have joined together to form<br />
a strong winegrowers' community<br />
and are nevertheless<br />
extremely versatile and<br />
different in character and in<br />
the wine. Common denominators<br />
are the love <strong>of</strong> wine<br />
or the establishment <strong>of</strong> a<br />
quality standard for single<br />
vineyard classification.<br />
Eruption<br />
Winzer<br />
44
45<br />
9 winemakers,<br />
9 characters,<br />
9 styles,<br />
one passion:<br />
wine<br />
WWW.ERUPTION.AT
47<br />
KRISPELS<br />
RESTAURANT<br />
The Genusstheater,<br />
or Theatre <strong>of</strong> Pleasure,<br />
the heavenly restaurant<br />
at the Krispel estate.
It was a small miracle: in 2021 the<br />
Genusstheater (Theatre <strong>of</strong> Pleasure)<br />
opened its curtains and was awarded<br />
three toques (15/20 points) by<br />
Gault&Millau, the most renowned<br />
gastro guide in Austria, in its first<br />
rating. A great success for the team<br />
led by young chef Daniel Weißer. A<br />
success that makes you want more.<br />
The special strength <strong>of</strong> Weißer are<br />
extraordinary creations that stage<br />
the individual taste experience to a<br />
festival.<br />
R E S E R V AT I O N S<br />
+43/3473/7862<br />
<strong>of</strong>fice@krispel.at
”The dry-aged woolly pig loin<br />
presents itself with precision, the<br />
savory ”germ dumplings“ made from<br />
beetroot with poppy seeds are imaginative,<br />
and the Norway lobster with<br />
melt-in-your-mouth Neusetzer from<br />
the woolly pig, a white bacon that<br />
matures airtight in basalt troughs.<br />
In general, the chef prefers to combine<br />
umami notes ... the excellent service<br />
responds flexibly to the desire to<br />
put together an individual sequence<br />
from the various menus.“<br />
Gault&Millau<br />
51
Made by<br />
Lisa<br />
<strong>of</strong> the year
Lisa Krispel is the dot on the ”i“ in Daniel Weißer's menus. As a<br />
Pâtissière in the Theatre <strong>of</strong> Pleasure, she is responsible for the<br />
sweet finale. So happiness can hardly be greater than that Lisa<br />
was named Gault&Millau Patissière <strong>of</strong> the year 2023. This award<br />
is an honor because only the best in the country get it.<br />
”Precise, harmonious, surprising<br />
– when the guests in the Gutsh<strong>of</strong><br />
Krispel restaurant think they<br />
have reached the pinnacle <strong>of</strong><br />
enjoyment, Lisa Krispel always<br />
manages to enchant them with<br />
her creations made <strong>of</strong> fruit,<br />
berries, nuts and fine dough.“<br />
Gault&Millau<br />
53
made by lisa: Whether sweets in a glass to spoon, the finest<br />
cakes to fork or parfaits to melt – Lisa's sweets are also available<br />
to take away at the KostBar <strong>of</strong> the gourmet estate. Or order<br />
online and pick it up by appointment.<br />
54<br />
Lisa for festivities or celebrations:<br />
Whether it's a wedding or a company anniversary –<br />
Lisa puts the sweet crown on every event.<br />
Simply ask by: madebylisa@krispel.at
57<br />
KOST<br />
BAR<br />
KRISPELS<br />
HEURIGER<br />
96<br />
When you enter the Krispel gourmet estate, those in a hurry turn<br />
left into the shop, while those who enjoy a good food or a glass <strong>of</strong><br />
wine head directly to the long counter <strong>of</strong> the KostBar on the right.<br />
With the KostBar, a room with an atmosphere for enjoyment was<br />
created. Whether at the bar or comfortably at the table outside –<br />
there is space for everyone to let their culinary soul dangle.<br />
In a relaxed atmosphere, the current range <strong>of</strong> the Krispel family<br />
can be tasted – there are now around 30 different wines – or<br />
simply meet friends. In addition, you might want to discover one<br />
<strong>of</strong> the in-house woolly pig products or the sweet display case from<br />
Patissière Lisa. ”made by Lisa“ is always worth trying. In 2022,<br />
Falstaff named the KostBar ”Styrian Heurigen <strong>of</strong> the Year“.
Vacation at the<br />
gourmet estate
59<br />
It is also possible to immerse yourself<br />
in the world <strong>of</strong> the Krispels for longer.<br />
So when the sun goes down, there is no<br />
need to hurry home. You can stay here<br />
in one <strong>of</strong> our seven recently renovated<br />
guest rooms and relax. Just enjoy<br />
to the full the delights <strong>of</strong>fered by our<br />
Theatre <strong>of</strong> Pleasure. Get a good night’s<br />
sleep. Wake yourself up with a plunge<br />
in the pool in the morning. Breakfast<br />
and then visit the KostBar to buy souvenirs<br />
and presents and perhaps decide<br />
to stay another night. A break at our<br />
Gourmet Estate is always well worth it.<br />
Room bookings are connected with a table<br />
reservation in the Theatre <strong>of</strong> Pleasure.<br />
Bookings and reservations at:<br />
+43/3473/7862 krispel.at/en/urlaub <strong>of</strong>fice@krispel.at
Toni<br />
and the<br />
woolly<br />
pigs
63<br />
”I was looking for alternatives to<br />
the usual hogs with the help <strong>of</strong> the<br />
‘Arche Austria’, an association<br />
dedicated to the preservation <strong>of</strong><br />
rare livestock breeds, and so I<br />
came across the woolly pigs. At<br />
the time they were close to extinction.<br />
So I decided that we should<br />
bring the woolly pigs here.“<br />
Toni Krispel
The woolly pig, an old,<br />
robust Central European<br />
breed, was rediscovered by<br />
Toni Krispel in 1999 and<br />
he brought it to the farm.<br />
He continuously developed<br />
fine products from the meat,<br />
which can also be bought in<br />
the web shop. In addition,<br />
the luxury food was certified<br />
as sustainable and the woolly<br />
pig products were certified<br />
organic. If you look at<br />
the menu <strong>of</strong> the Theatre <strong>of</strong><br />
64
Pleasure, an extremely delicious<br />
selection <strong>of</strong> dishes is<br />
<strong>of</strong>fered, from woolly pig tartare<br />
to aged woolly pig loin.<br />
65
The<br />
66<br />
Neusetzer<br />
The culinary star at<br />
the winery is called<br />
Neusetzer ® . He is the<br />
snow-white back fat<br />
<strong>of</strong> the woolly pig, can<br />
be up to 15 cm thick,<br />
refined with exquisite<br />
spices and covered<br />
with a salt crust. The<br />
Neusetzer ® matures<br />
in two variants in a<br />
basalt trough for six<br />
or nine months. Enjoy<br />
in waferthin slices!
67<br />
”Cut into rectangular pieces,<br />
refined with secret spices and<br />
surrounded by sea salt, the<br />
Neusetzer® matures in various<br />
stages for up to 9 months in the<br />
basalt trough to develop its full<br />
flavor. An exceptional product.“<br />
Toni Krispel<br />
NEUSETZER ® CLASSIC<br />
6 months in basalt matured.<br />
On farmer's bread, for refining<br />
dishes with light meat or fish.<br />
approx. 240 - 260g<br />
NEUSETZER ® FINE<br />
Aged for 9 months in basalt.<br />
On farmhouse or white bread.<br />
With smoked fish and for refining<br />
dishes with dark meat.<br />
approx. 240 - 260g
Organic<br />
woolly pig<br />
products<br />
68<br />
Whether classic<br />
white or spicy red –<br />
the woolly pig<br />
salami is tasty.<br />
Refined with<br />
exquisite spices.
Krispels<br />
Classics<br />
LIVER SPREAD<br />
Today as then - thanks to grandma!<br />
Perfect on dark bread.<br />
MINCED LARD<br />
Hearty, aromatic and particularly<br />
good on crusty farmhouse bread.<br />
GREAVES LARD<br />
A Classic with ”addictive potential“.<br />
Salami<br />
SALAMI<br />
Matured with white noble mold. Supposedly<br />
the best salami in the world! Available<br />
in 200g and as fennel salami in 380g.<br />
RED SALAMI<br />
Spicy salami, refined with red<br />
paprika. Available in 200g.<br />
Snack Time<br />
STREAKY BACON<br />
Smoked in a classic, traditional way<br />
over beech wood.<br />
More products:<br />
krispel.at/shop<br />
OSSO COLLO<br />
Neck in natural gut. Matured for 4 months<br />
with fresh herbs and white noble mold.<br />
DRY-CURED HAM<br />
The dry-cured ham matures on the bone<br />
for 12 months and was voted the best<br />
raw ham in Austria by Falstaff 2016.<br />
RED PAPRIKA BACON<br />
Belly bacon with paprika casing.<br />
Grandpa's classic snack!<br />
HOUSE SAUSAGE<br />
The classic! With or without minced lard.<br />
MANGALITZERL<br />
Spicy mini sausages to nibble on.<br />
Perfect for young and old.<br />
69
72<br />
The<br />
experience<br />
tour<br />
EXPEDIT<br />
PIGGERY
GOURMET TOUR<br />
1 GUSTORIUM<br />
2 PIGGERY<br />
3 GRAPE DELIVERY<br />
4 WINE PRESS HOUSE<br />
AND STEEL VAT CELLAR<br />
5 BOTTLING PLANT<br />
6 WOOD BARREL CELLAR<br />
7 STEEL VAT CELLAR<br />
8 OLD WOODEN BARREL<br />
CELLAR<br />
9 BASALT WINE CELLAR<br />
10 NEUSETZER BACON<br />
MATURATION ROOM<br />
11 OLD SHOP<br />
12 GENUSSTHEATER<br />
POOL<br />
START<br />
TOUR<br />
ROOMS<br />
KOSTBAR<br />
THEATRE OF PLEASURE<br />
SHOP<br />
WC<br />
Before wine and woolly pig are on the table,<br />
they have a long journey behind them.<br />
Experience the various stages that our goods<br />
go through to completion on the “Gourmet-<br />
Tour” in a unique guided tour, and end the<br />
tour in the Gustorium with a small tasting.<br />
The tour can only be booked online without<br />
exception<br />
+43/3473/7862 <strong>of</strong>fice@krispel.at<br />
73
Enjoy<br />
with<br />
friends<br />
With the Krispels, enjoyment can be<br />
multiplied and shared. When you shop<br />
online at Krispel, you'll receive wineberries<br />
as a bonus. These can in turn<br />
be redeemed in the web shop. When<br />
you register for the first time, you get<br />
10% <strong>of</strong>f your purchase. You can also<br />
get grapes if you share your enjoyment<br />
and recommend the Krispel web shop<br />
to your friends.<br />
Become a<br />
member:<br />
WWW.KRISPEL.AT/MIT-FREUNDEN-GENIESSEN<br />
74
wien<br />
graz<br />
gleisdorf<br />
A2<br />
A2<br />
ilz<br />
73<br />
66<br />
A9<br />
leibnitz<br />
straden<br />
bad radkersburg<br />
Weingut Krispel GmbH<br />
Neusetz 29, 8345 Straden<br />
Coordinates: 46.800961–15.915747<br />
Countryroads<br />
75
WEINGUT KRISPEL GMBH<br />
Neusetz 29, 8345 Straden<br />
T. +43/3473/7862<br />
E. <strong>of</strong>fice@krispel.at<br />
www.krispel.at