The "Iby Rotweingut" is located in the municipality of Horitschon in the wine-growing region of Central Burgenland (Austria). The beginning was set by Anton Iby I. at the beginning of the 20th century. From 1955 Anton Iby III began to increase the area under vines to 5.5 hectares. Anton IV was one of the pioneers of the "Burgenland red wine miracle". Together with his wife Hanni, he started bottling wine in 1984 and expanded the company to 18 hectares by 1995. From 2000 onwards, son Ing. Anton Iby V., as oenologist and cellar master, took over the sole responsibility for vinification and development of the wines. The vineyards comprise 40 hectares of vineyards in the Dürrau area with over 60-year-old vines, Gfanger, Hochäcker and Raga. They are 100% planted with red wine varieties, these are Blaufränkisch (80%), Zweigelt and Merlot. The cultivation is carried out according to certified rules of organic viticulture.
During the strictly selective grape harvest, only healthy and physiologically ripe grapes are harvested. In the pressing house built in 1993 and the state-of-the-art cellar with a wine laboratory, which was put into operation in 2000, the grapes are fermented in computer-controlled fermentation tanks with automatic cooling. Malolactic fermentation and maturation take place in large wooden barrels or small barriques of French, Slavonian, Austrian and German oak, depending on the type of wine. In the case of high quality wines, the ageing process lasts up to 48 months. Among the premium wines are the site wines "Hochäcker" Mittelburgenland DAC, Quintus Blaufränkisch Gfanger and "Dürrau" Blaufränkisch Mittelburgenland DAC Reserve, as well as the cuvée "Vin Anton" (Blaufränkisch, Merlot). By renouncing fining techniques, the wines are also suitable for vegans. Fine spirits(wine, marc) and an organic grape seed oil are also produced.