Kleinoscheg brothers
| Kleinoscheg brothers
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| legal form | OHG |
| founding | 1849 |
| Seat | Gleisdorf , formerly Gösting |
| Branch | Food Wholesale |
| Website | www.Kleinoscheg.com |
The Brothers Kleinoscheg company is the first Styrian sparkling wine cellar and wine wholesaler , formerly based in Gösting near Graz (now the 13th district of Graz) in Styria , now in Gleisdorf.
history
At the end of 1848 the brothers Johann and Ludwig Kleinoscheg bought a little house with a cellar in the community of Gösting near Graz. The first product from the "Brüder Kleinoscheg" company appeared on the market as early as next spring. The success was a satisfactory one at the beginning, as the product was the first Styrian sparkling wine to find a number of customers in its homeland in a short time. But it soon came to a standstill, as it was not possible to penetrate the country's borders, but the home market was already saturated. An attempt was made to expand the sales area, but without success. Disappointed in his expectations, Johann Kleinoscheg turned away from his company in 1851.
His younger brother Anton Kleinoscheg (1821–1897) took his place and vigorously pushed ahead with the expansion of the company. Soon after joining, he convinced his brother Ludwig to add a wine trade to the production of sparkling wine. The building adjoining the back of the original house was bought and a storage cellar was set up. With this expansion and the favorable local location of the company between the producing Lower Styria and the consuming Upper Styria, the company was able to gain some importance.
Anton Kleinoscheg now devoted himself to studying the production of sparkling wine. He decided to introduce the Méthode champenoise , which is common in France , as it provided a much better product, but was much more expensive and complicated.
In 1853 the production of sparkling wine according to the French method began. In 1855 the first product manufactured in this way was free of sale. The production of sparkling wine after the rapid production was stopped forever. The success with which the product competed at the Paris exhibition that same year, and the ensuing growing sales, confirmed Kleinoscheg's strategy.
When the 1853 filling began to be sold, two more year olds were already in the cellars. Since the existing rooms could no longer be accommodated, the bottles had to be temporarily refrained from storing them for three years. It was not until 1858 that a two-storey deep cellar was added to the extension of the axis of the old cellar to accommodate a fourth vintage, thus enabling three-year storage. Their influence on the quality of the product and its sales soon became noticeable. The upswing that the company achieved in the coming years exceeded all expectations. Although fillings of twice the size were made, although the stocks of bulk wines were reduced, it was not possible to maintain the favorable ratio between stock and annual sales (4: 1).
In 1865 the facility had to be enlarged. After a brief hesitation, the project worked out by Anton Kleinoscheg was carried out, according to which a parallel cellar was dug along the entire length of the existing cellar immediately adjacent to it and four more cellars were arranged vertically on top of this at the end facing the street were. The upper of the two basement floors was on the same level as the other cellars, while the connection between the two floors was made by stairs and lifts. The one-story upper building was intended to accommodate work rooms and magazines, and part of it was intended for living spaces.
Ludwig Kleinoscheg did not think the time had come for the construction of a new building, which required such significant investments, and decided to leave the company. Anton Kleinoscheg remained the sole head of the company.
In 1867 the new building was ready to move into. The champagne manipulation was completely relocated there, and the old cellars and the new cellar running parallel to them were left to the wine trade. This gave both parts of the company the space they needed. In 1871 the nearby Marchelhof was bought to enlarge the storage rooms and its cellar was set up as a storage cellar with large barrels. The company had thus reached its largest spatial expansion in the following years. In 1871 the title of purveyor to the imperial court was awarded. However, the founder crash in 1873 meant a setback for the company.
In 1876 sales had reached their lowest level. In the years that followed, there was again progress, but it took almost ten years to reach the size it had reached in 1872. In 1886 they rebuilt because the cellars had become too small. The parallel cellars built in 1866 were doubled and the workrooms above ground were enlarged to the same extent. Later changes included the construction of cement barrels with a capacity of several thousand hectoliters, the introduction of electric lighting, etc.
The hall built in 1886 served as the filling room. The disgorging and packing room were located in the ground floor premises of the older wing, as was the storage room for completely finished, ready-to-ship sparkling wine. There was a plaque commemorating the visit of Emperor Franz Joseph I on July 4, 1883.
The disgorging and filling rooms were equipped with the latest equipment. Only Styrian wines were used that came from the vicinity of Radkersburg and Luttenberg. The sparkling wine from Kleinoscheg was distinguished by numerous awards from various wine-growing congresses, world exhibitions, territorial and specialist exhibitions.
After the death of Anton Kleinoscheg, Ludwig (Louis) Kleinoscheg, a son of the late founder, became the manager. His brother Fritz also worked in the company.
Around 1900 Kleinoscheg also dealt with the production of champagne from French wines. Registered brands at that time were "Kleinoscheg Goldmarke" and "Derby sec".
Louis Kleinoscheg was married to Anna Maria Sorger-Domenigg and together they had two children, Peter and Herta. After the death of Louis Kleinoscheg she managed the business. Then Peter took over the management. He was married to Valerie Schürg, who became senior partner after his death. Her son Gerd-Peter then became manager.
The company was hard hit by the Second World War. The winery was badly damaged and suffered looting by the Soviets. Kleinoscheg was nevertheless able to rebuild.
In September 1977 the company received the State Award .
The company was later sold by Gerd-Peter Kleinoscheg to the furniture dealer Werner Gröbl. Together with his wife Karin Gutschi-Gröbl, he built the Graz-Gösting residential park on the historic wine cellars. A modern village, almost in the center of Graz, with around 700 residents. Parts of the historic wine cellars are open to the public and can be rented for various events. The company "Brüder Kleinoscheg" is now based in Gleisdorf, east of Graz.
Products
Kleinoscheg produces several wines such as the Welschriesling “Derby Brut”, the Chardonnay “Mozart Sekt”, “Derby Chardonnay Brut”, the “Morillon Cuvée 1883 Kaiser Franz Josef”, the Styrian Schilcher from the Stainz area “Steirischer Schilchersekt”, the Greens Veltliner "Herzogmantel", the Welschriesling "Steiermark Brut" and the Welschriesling "Cuvée Bleue" or the Grüner Veltliner "Cuvée Noire".
Remarks
- ^ Brothers Kleinoscheg . In: The large-scale industry of Austria. Festive offer for the glorious fifty-year jubilee of His Majesty the Emperor Franz Josef I's reign, presented by the Austrian industrialists in 1898 . tape 5 . Vienna 1898, p. 318–319 (In the rapid production of sparkling wine, carbonic acid, which was then obtained from marble dust, was pumped into the bottle until the desired pressure was reached and prevented from escaping by quickly corking the bottles. With this procedure, which only took a few minutes In the champagne produced according to the French method, it was not carbonic acid pumped in, but only the carbonic acid created in the bottle itself by fermenting the sugar naturally contained in the young wine, which exerted the pressure on the bottle wall and cork. The difficulties in carrying out this method consisted on the one hand in the great uncertainty prevailing at the time as to how much sugar the wine contained at the time it was bottled, so that the carbonic acid required to achieve the desired pressure was produced through complete fermentation trained workers and sufficient storage rooms, both of which were important factors in sparkling wine production. The wine pressed in autumn became completely shiny as a result of frequent stripping and clarification during the winter, but clouded again as the warmer season approached: a forerunner of the renewed fermentation. It was determined how much sugar the wine still contained and how much pressure was required to supplement the desired carbon dioxide. The resulting finish was replaced by the finest granulated sugar, then the wine was filled into bottles and, after they had been corked, closed with a wire hanger. A few days later, fermentation and the simultaneous development of carbonic acid were observed in the bottle. After a few weeks, the main fermentation was complete, the pressure had reached its peak and the manometer driven into a sample bottle registered the standstill. To prevent the bottles from jumping, they were taken to a cooler basement room, where they were stored horizontally in piles by the thousands. The ferment produced during fermentation, which had completely clouded the wine, was deposited in a layer on the bottle wall below. The wine appeared perfectly clear in the bottle, but became cloudy as soon as you moved it. The main goal of further manipulation was therefore to remove the ferment from the bottle. Through the preparatory work, the "shaking", the yeast, which was deposited over the entire length of the bottle, was forced to form a circular disc on the cork of the bottle, which was then removed by the final work, the " disgorging ". The rattling took place on roof-shaped, approximately 1.5 meter high stands (pupitres), the inclined walls of which had perforations arranged in rows with the diameter of a bottle neck. As carefully as possible, so as not to cause turbidity due to the expansion of yeast, the bottles were removed from the joints and placed horizontally on these racks. The bottles were held in the hole on the neck and otherwise floated freely. In this position, each bottle was shaken individually for a few seconds a day and at the same time inserted a little deeper into the bore, which raised the freely hanging bottom of the bottles and lowered the mouth. The yeast that had settled on the wall of the bottle slowly slipped from it to the bottle cork. After three to four months of processing, the bottle had moved from the horizontal to the vertical position and the yeast had advanced completely to the cork. The bottle was ready to be disgorged. With the bottle head turned down, the clamp holding the cork was lifted, after which the carbonic acid pushed the cork out with less tuition. As soon as it left the mouth, the bottom of the bottle was lowered. With the cork, the carbonic acid also pushed out the yeast plug that was in front of it, while lowering the bottle in good time prevented a lot of wine from being lost from the bottle. With some skill on the part of the worker concerned, the waste resulting from disgorging was only a few centiliters . This was replaced by refilling with old wine (dosing), then the bottle was corked and connected. It took about 2.5 to 3 years to make, as the wine had to have been in the bottle for at least two years before disgorging. Only then was the last of the sugar completely processed and the yeast dead. As a result, the repeated occurrence of fermentation, which subsequently caused turbidity, was impossible. After two years of storage, the wine had by no means reached its peak in terms of quality. If the quality of the wine used to produce sparkling wine should come into its own in a desirable way, the bottle was only allowed to leave the cellar three years after filling.).
Individual evidence
- ^ Brothers Kleinoscheg. In: The large-scale industry of Austria. Ceremony for the glorious fiftieth anniversary of the reign of His Majesty the Emperor Franz Josef I, offered by the Austrian industrialists in 1898. Volume 5. Weiss, Vienna 1898, pp. 317-320.
- ↑ Brothers Kleinoscheg champagne cellars. In: Anniversary number of the imperial Wiener Zeitung 1703–1903. Supplement commercial part. Alfred von Lindheim. Druck und Verlag KK Hof- und Staatsdruckerei, Vienna, August 8, 1903, p. 156 , accessed on July 1, 2009 .
- ↑ a b Veronika Slawitsch: company history. (PDF; 1.5 MB) In: Johann Gottlieb Kleinoscheg. Akademisches Gymnasium Graz, 2009, accessed on December 26, 2010 .
- ^ Table of contents K. (No longer available online.) State award, September 27, 1979, archived from the original on January 4, 2014 ; Retrieved December 26, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Hans Andrej: Gösting gets the champagne settlement. Kleine Zeitung , November 7, 2009, accessed on December 26, 2010 : "Werner Gröbl and partner Jiri Muska are building over 200 new apartments above the former Kleinoscheg cellars in Gösting for EUR 30 million."
- ↑ Products. Kleinoscheg Sekt- und WeinhandelsgmbH, 2010, accessed on December 26, 2010 .
literature
- Johann Kleinoscheg . In: Grazer Extrablatt November 12, 1896.
- Grazer Tagespost of April 10, 1897 and April 12, 1897.
- Grazer Volksblatt dated April 11, 1897.
- Grazer Tagblatt dated April 12, 1897.
- J. Blaschke. Contribution on the history of trades and inventions in Styria , 1873, p. 13.
- Brothers Kleinoscheg: Kleinoscheg Sekt. In: Kaiser und Königl. Hof Wein- u. Champagne suppliers
- Fritz Polpelka: History of the City of Graz
- Gerhard M. Dienes and Karl A. Kubinzky: Gösting and his story. In: Brochure for the district exhibition of the same name , autumn 1989.
- Sr. Majesty the Emperor visits the exhibition. In: Daily newspaper of the Graz exhibition . Graz, September 23, 1870.