ENERGETICS

WINE STORES POSITIVE ENERGY AND PASSES IT ON

Over the years, numerous studies have been devoted to the primal power of the earth in the TERRA VITA cellar system. It was found, for instance, that the wine in certain barrels in the cellar system matured faster than in others.

The radiesthesist and geomancer Helmut Seifert likewise explains this with the special force field. According to him, it is piezo energy, which occurs along tectonic fault lines and displacements of the earth's mantle. This energy could therefore be responsible for the special maturing behaviour of those wine barrels that stood in the most energy-rich part of the cellar.

It is well known and confirmed by geologists that Haugsdorf lies on such a geological subsidence zone. About 30 kilometres to the east, for example, lies the thermal spring of Laa an der Thaya, where the water emerges from the ground after being heated underground.

In Haugsdorf, this energy emerges directly from the earth at the TERRA VITA cellar system and repeatedly causes slight earth tremors. This radiation intensity can be measured by dowsers. “This energy is quickly absorbed by liquids and passed on,” explains Gertraude Schachhuber, co-founder of TERRA VITA (pictured with her grandsons Clemens and Georg Schachhuber in the wine grotto). Numerous studies have already been carried out on this::

Bottles of sterile water were each inoculated with different germs and exposed for some time to the earth radiation at the TERRA VITA cellar network. The microbiological laboratory analysis was astonishing: afterwards, the bacteria had either disappeared completely or were only detectable in small quantities.

The well-known company Grander (Grander water) conducted an experiment: a box of ordinary drinking water was placed overnight next to a bottle of TERRA VITA wine. A second box of drinking water was placed in another room next to a conventional bottle of wine. The liquids were photographed under the microscope before and after the experiment. The astonishing result: the radiation of the vitalised TERRA VITA wine had transferred to the water and vitalised it as well. The next day, only a fraction of the bacteria remained in this water box. In the second box of water, however, nothing had changed.

There are also numerous test results from ARGE Umwelt-Hygiene in Innsbruck. Among other things, two bottles of drinking water were analysed: one of them was placed outdoors overnight on the strongest energy spot above the cellar system, the other far away from it. The next day, few to no germs were detectable in the energised water – in contrast to the non-vitalised water.

TERRA VITA's own long-term experiments also show that the shelf life of energised water or wine increases massively, significantly slowing down the ageing process. The energising acts here like a precaution and natural anti-ageing for the foodstuffs, reflecting an important aspect of holistic longevity strategies.

The TERRA VITA wine still matures in barrels that stand on this very earth energy field. This gives it a unique effect on the body and an extraordinary taste.