Oh. So when you are drinking Austrian wine you're doing it more or less on site, at the vineyard, or at least very locally. It's not happening in Montana. Correct? It is possible (though not at all certain) that current-vintage wines served in a place like that could on average be less adulterated with sulfites, etc., since typically the main purpose of such is to increase stability in the bottle over time and distance ... e.g., so that when you buy it in Kalispell it's still good.