The first documented mention of viticulture in the family dates back to 1773. Bernhard Reef continues this tradition at the Reef winery by adhering to traditional methods and combining them with new insights. Since the protection of the ecosystem in the vineyard and thus the protection of the family's livelihood has top priority, the winemaker has been relying on controlled environmentally friendly viticulture for over 20 years. In the spirit of this sustainable idea, they have joined the Slow Food association. The fact that Reef wine from the south-facing slate slopes is just as convincing in terms of taste and quality is shown by the many AWC Vienna awards.

Gentle viticulture means a lot of manual work at the Reef winery. The vineyards are richly vegetated and promote an intact ecosystem. Fertilisers are therefore only applied as needed. Yields are consistently reduced and the grapes are selectively harvested by hand. Only fully ripe grapes reach the cellar. There they are processed carefully and as naturally as possible. Time is an important factor in vinification. This allows each Reef wine to develop its individual potential. In order to condense the aromas in some red wines, juice is extracted from the mash during fermentation.

Typical for the Moselle, Riesling is also the most important grape variety for the Reef winery. A particularly fine wine comes from the "Osanner Rosenberg", the best vineyard of the family business. According to the winemaker, the residually sweet Riesling "Fass No. Dreizehn" tastes as if it had caught the sunshine in the bottle. Dry, it is aromatically voluminous and fresh at the same time. The Chardonnay is refreshingly mineral and the Rivaner is a summer wine. International charm is spread by the red Reef wine. 15 months in the barrel, the fruit-sweet Regent "Suavis" pleases with pleasant tannins. Together with Pinot Noir, it matures in barriques to create an exquisite cuvée with a Mediterranean flavour.