DAY 2 DSTNCMP²⁴

ON MAY 22, 2024 BY WOLFGANG WEILER

Highs & Tiefenrausch: Day 2 AT DSTNCMP²⁴

There were plenty of moderation highlights during the 16 morning sessions, the afternoon experience program benefited from weather highlights, and the evening, under a radiant sky, focused on the "Tiefenrausch" by Joseph "Sepp" Möth. The winemaker had some stories to tell the participants of DSTNCMP²⁴, who had made themselves comfortable on beer benches among the vines. This included the story of "Tiefenrausch," which perhaps only a head winemaker, who champions Vorarlberg wine at every turn, could conceive.

Vorarlberg has only been an official wine-growing region in Austria again for 25 years. At the beginning of the 19th century, almost 500 hectares of wine were cultivated in the westernmost federal state of the Alpine Republic; today, it is still just under 20 hectares. Almost 4 hectares are managed by Vorarlberg's only full-time winemaker, Sepp Möth.

His best and most productive wines grow in the "Neu Amerika" vineyard on the shores of Lake Constance. These are the classic Müller-Thurgau grapes and Grüner Veltliner, which ripens as "Ländle Crü" on 35-year-old vines. The flagship grape variety of the estate is Welschriesling, with its apple and pear flavor notes typical of Vorarlberg. On summer evenings, it is often enjoyed as a Frizzante in Bregenz.

Next to it, at the foot of Gebhardsberg, several rows of vines shield the popular Stadtheuriger (traditional wine tavern) from car traffic. This is where participants gathered on Wednesday for the traditional second evening of DestinationCamp.

MODERATION HIGHLIGHTS AND LEISURE EXPERIENCES UNDER A SUNNY SKY

The mornings significantly challenged participants with two two-hour sessions each across seven thematic strands and in the netzvitamineAKADEMIE. Topics included digital and human transformation for improved tourism management, waste separation and avoidance, ideas for new hotel and gastronomy concepts, staging of spaces, securing the future of destinations, the use of AI in guest communication, innovation management within companies, as well as a focus on the common good.

The moderators, using a wide variety of techniques, elicited exciting results from the knowledge and experience of tourism professionals, tourism experts, consultants, and platform managers of all genders.

Participants in the Innovation Management session with Eric Horster had particular fun. They learned to model creative solution strategies for upcoming innovation processes in their field using thousands of Lego bricks and the "Lego Serious Play" method.

EXPERIENCE PROGRAMS FOR WORKATION IN BREGENZ

True to the workation approach that DestinationCamp introduced a year earlier in Kufstein, various experience programs were available in the afternoon. Only stand-up paddling had fallen victim to the uncertain weather. Excursionists to the Yak Farm and participants in the city tour benefited from the unexpectedly sunny Lake Constance weather.

ALSO A HIGH FLIGHT? THE TIEFENRAUSCH.

The evening at Bregenz's Stadtheuriger also turned out to be unexpectedly sunny and warm. Among the vines on the southern outskirts of the city lies Weingut Möth, a kind of cultural temple for Vorarlberg wine. With the scientific support of a 20-member team, the winemaker ventured into unexplored territory in 2019 with the project "Tiefenrausch": "How do high pressure, a constant temperature of four degrees Celsius, and darkness affect Möth wine?"

On May 15, 2019, one 1,000-liter stainless steel barrel each of 2018 vintage red and white wine was moored at the bottom of Lake Constance at a depth of 60 meters, in a secret location and under the highest security measures. After 417 days, the "Tiefenrausch ROT" was retrieved, and after 472 days, the "Tiefenrausch Weiß" was retrieved. From each barrel, 1299 bottles were filled, sealed with cork and wax, numbered, and hand-signed by the winemaker. Sepp Möth:

The complete isolation, the energetically clean habitat, and the immense pressure led to this wine's astonishing intensification of aromas.

AUTHENTIC AND CHEERFUL EVENING AT THE TIEFENRAUSCH WINEMAKER'S

Admittedly, no one tasted the Tiefenrausch that evening: at 199 Euros per bottle for direct sale, it would have blown the budget of the DSTNCMP²⁴ event. In fact, it was the beer benches, homemade bread, bacon, Liptauer cheese, horseradish, sweet and sour pickles, Veltliner on tap, and the classic Müller-Thurgau that made the evening an authentic experience.

IMPRESSIONS from the day
CC-BY netzvitamine GmbH/ Johannes Leistner