Teaching farm

Our students got the possibility to use the knowledge they gained during the theoretical lessons in our teaching farm.

Here they are trained practically in all our taught subjects which are:

So it is possible to get real life experience even before the students enter their practical year.

Another chance in our training farm is the possibility for our teachers to do experiments in their special field to stay up to date with their knowledge.

Vine growing

The 7.5 hectares of vineyards are planted with typical Austrian varieties as well as with international varieties.

The white wine varieties are:

  • Welschriesling (Olasz riesling, Taljanska grasevina, Biela sladka, Riesling Italico),
  • Rheinriesling (Gentil Aromatique, Petracine, Riesling Renano Bianco, Reno, White Riesling, Johannisberg),
  • Chardonnay (Auxerrois),
  • Sauvignon Blanc (Blanc Fumé, Fumé, Sauvignon Jaune, Gros Sauvignon, Msukatni Silvanec),
  • Muskat Ottonel (Muskataly, Muscadel Ottonel) and
  • Gewürztraminer (Savagnin Rose, Fromenteau Rouge, Gentil Rose Aromatique, Teremo Aromatico, Livora cervena, Crevena Ruziva, Mala Dinka).

Our red wine varieties are:

  • Blaufränkisch (Lemberger, Kekfrankos, Frankonia),
  • Zweigelt (Rotburger),
  • Merlot,
  • Syrah (Shiraz, Hermitage, Serine) und
  • Cabernet Sauvignon (Bidure, Marchoupet, Petite Vidure, Burdeos Tinto)

Wine making

In the wine cellars of our school the students get to know the different ways of grape processing and wine production. Wine tasting and chemical analysis are two of the most important skills they are taught in the cellars.

We offer our students the possibility to get acquainted with the different modes of fermentation on the mash, comparing fermentation curves and CO2 lead fermentation. Our modern equipment enables us to demonstrate flotation, separator, diatomite- and cellulose filter. Furthermore a modern bottling and labeling line is installed at our school .

Due to our involvement in micro vinification and various experiments the students also get to know the methods of producing smallest amounts of wine.

If the schedule and capacities allow it, our students can even create a wine to their taste by applying their preferred techniques. Of course the teachers give them a helping hand, if needed.

Fruit growing and processing

In our 2.5 ha fruit orchard the most important native fruits are grown for training purposes and sales. Among these are apples, pears, quinces, apricots, peaches, plums and cherries. In education and research we focus on varieties, training systems and plant protection strategies that are relevant for fruit growers in Burgenland.

The processing of the fruits takes place at our school. Students and teachers produce high-quality distillates, juices, vinegar and liqueurs of .

The distribution of dessert fruits and processed products is carried out by at the school's own booth in collaboration with our students.

Vegetable growing

At the agricultural vocational school Eisenstadt an area of approximately 0.5 hectares is available for teaching and research activities in vegetable growing. On this area a heated greenhouse of around 160 sqm, five unheated foil tunnels of about 700 square meters and a growing house with 30 sqm are situated and used for training and experiments.

The experiments focus on species comparisons concerning yields, the growth and creation of fruit and the site suitability. There are also comparative trials with fertilizers. Thus, for example, a series of tests is carried out once with and once without the respective products and the results are evaluated.

Crop production

The 10 ha used for crop production are used mainly for strip trials without repetition. These fields have got the following characteristics:


  • heavy to very heavy moist black earth with low permeability,
  • tending to waterlogging and crusting (using the lower part is only possible due to open drainage ditches),
  • low coarse fraction,
  • excessive lime,
  • pH 7- 7,5,
  • organic substance 2-2,5%

The narrow, long shots can not be processed across the experimental plots.

Cultivation and fertilization:

Fertilization takes place based on soil analyses for medium yield, nitrogen fertilization is rated low in order to obtain information about the suitability of varieties for extensive cultivation at lower prices (except for quality wheat). Fungicides and growth regulators are not used. Using the harrow in all cultures, that are grown, is Increasingly promoted.