The synthesis of the various special climates in Burgenland together with nature-tuned vineyard management and state-of-the art cellar techniques guarantee the top quality of Hillinger wines.

Above all the warm and sunny climate in Burgenland is decisive for the wine quality. The near Lake Neusiedl accounts for rising temperatures in summer which lead to higher sugar gradations and full-bodied wines. The soils on which the grapes ripen are an additional criterion. They decisively influence the character of the wines. The light, dry loess and black earth soils are responsible for powerful compact wines.

With regard to vineyard management, Leo Hillinger favours integrated plant protection, green manure and biological fertilization of the vines. Fertilization measures are applied with an eye on biological balance while organic fertilizers are used only in a supportive manner. Pest control is based on integrated plant protection. Instead of chemical measures, Hillinger relies on biological or biotechnical procedures (correct choice of grapes, beneficial organisms, and mechanical methods).

Diligent crop thinning results in extremely dense wines. The yield per hectare amounts to only 35 to 40 hectolitre grapes which approximately correspond to 1 to 3 kilogram per vine.

White varietals include Welschriesling, Sauvignon blanc, Chardonnay and Gelber Muskateller (Yellow Muscat); red grape varieties are Blaufränkisch, Zweigelt, St.Laurent, Cabernet Sauvignon, Merlot and Shiraz.