What came first:

The pork or the wine?

The history of the Leiten

In 1997, Sem Kegley vinified one of the first quality wines from Carinthia in Karnburg – out of conviction, curiosity, and love. With this, he pioneered the field and laid one of the cornerstones of today's Carinthian wine region. In 2005, together with Georg Lexer, he planted the first vines at an altitude of 540 to 690 meters. In 2007, his hobby became a passion: and so, gradually, a place grew where craftsmanship and enjoyment come together.

A place that is growing.

Construction of the wine cellar began in autumn 2008. It was completed in 2012 – deliberately designed with an open layout to allow for future development. The cellar operates using gravity: no pumps are needed when transferring the wine. This ensures that every movement of the wine is as gentle as possible: modern cellar technology guarantees precise vinification. However, what ultimately matters is what grows outside and is harvested by hand.

We remember. And we look to the future.

In 2017, the kitchen was added. The fine dining restaurant opened its doors. At the same time, the company began raising its own Mangalitza and Duroc pigs in a species-appropriate manner. And because that wasn't enough, the traditional Viennese wine tavern joined the mix in 2023. That's where we are today. Step by step, a place has emerged where everything is interconnected.