Weingut Heinrich

Weingut Heinrich is an Austrian winery that produces excellent wines capable of faithfully interpreting each individual terroir on the estate. For this very reason, the estate's philosophy is geared toward making labels that authentically express the spirit of the place. The goal is to give voice to the vineyard through healthy and genuine wines. Agronomic management promotes the vitality of the soil and allows the vines to grow naturally, within a healthy environment rich in biodiversity. Consistent with this mission statement, the vineyards have always been managed with extreme care and attention, following the principles of organic farming and since 2006 also following the practices of biodynamics, to make the vines even stronger and more resilient to attacks by mold and high pathogens.

The vineyards are located near Gols, in the Parndorfer Platte, an area with a sunny and always windy climate. The soils originated from the ancient course of the Danube. They are, in fact, ancient alluvial soils composed of pebbles, gravel and sands. The estate slopes gradually down to Lake Neusiedl, which helps to mitigate the climate of the area, making it very suitable for viticulture, particularly the red grape varieties Zweigelt and St. Laurent. In addition, the property includes vineyards located in other neighboring areas. In Gabarinza, steep slopes and soils composed of clay mixed with marine sediments composed of lime provide ideal conditions for Merlot, but also for Zweigelt and Blaufränkisch. Other vineyards are located in Salzberg, where mainly Merlot, Blaufränkisch and Pinot blanc are grown on poorer, gravelly soils. The Leithaberg area, on the other hand, is home to vineyards of the white grape varieties: Pinot Blanc, Chardonnay, Gewürztraminer, Neuburger, as well as Pinot Noir.

Thanks to this mosaic of terroirs, each grape variety has been able to find the best microclimatic conditions and soils to express itself with rich, elegant and intense aromas. First-rate grapes are the basis of the entire production process, with the vineyard representing the beating heart of the business. Very simple processes are used in the winery, based on minimal intervention. Fermentations take place spontaneously, using only indigenous yeasts, and vinifications are often made with macerations on the skins for several weeks. Aging takes place on fine lees, so as to protect the wines and give them greater aromatic richness and complexity.