Guided Tour of the Cider Museum with Tasting

The Mostheurige and the Wirt z'Trosselsdorf showcase historical cider-making equipment and a film about cider production in 1966 in the old, unheated press house. In the Miesenberger family’s cider cellar, cider was pressed by the bucketful until 1981. To do this, a horse had to be led up the steps to the upper floor, where it patiently walked in circles, driving the massive capstan that crushed the fruit. After being separated from the fruit by the large press, the fresh juice then flowed directly into the cellar below.

On May 1, 1994, a cider museum opened on the upper floor of this small building. Here, visitors learn what people used to do to make good cider from apples. On display are the still-preserved “Göppel,” wooden cider presses, and other equipment needed for cider production. At the Wirt z’Trosselsdorf, you can not only talk shop about cider but also enjoy it. The fact that it’s produced on-site guarantees high quality. The cider tastes best when paired with the traditional local snacks on offer. There’s “Mostbratl,” “Brettljause,” “Ziagalkas,” and other delicacies.