The Weinviertel Region

Winemaker Fegerl, Deinzendorf, Weinviertel

Winery Fegerl

Family winery, specializing mainly on wine tourism, growns and produces wine for five generations on 20 hectares of vineyards, about 8 km south of Retz. They are situated in an ideal location - precipitation up to 350 mm / m2 per year, loess and clay soils give the best conditions to produce balanced wines. Their production is currently 50% white and 50% red species.


Winemaker Gmeinböck, Poysdorf, Weinviertel

Winery Gmeinböck
This winery has a tradition since 1739 (!); produces quality wines from which 80% are exported to Germany, its specialty is the premium wine Grüner Veltliner 48 NORD, which is grown in the vineyard with a very mineral soil at precisely 48 degrees of north latitude. Their motto speaks for all: "With the best raw materials, experienced hand work and long tradition, we aim to produce the best quality. We define innovation not as a threat but as an opportunity to search for the highest taste experiences."


Winemaker Pfeffer, Gaweinstal, Weinviertel

Winery Pfeffer
A small family winery concentrates for generations on only a few species. The vineyards are situated on calcareous loess soils. The philosophy of this winery is a minimalist principle, because "only through simplicity may arise complexity." All wines, however, are of high-quality and completely correspond to the typical characteristics of the variety. Open the catalog of wines and try any wine from this winery – and you will see that any wine from this winery is a definitive reference for the certain breed comparing with others. It's no wonder, Mr. Johannes Pfeffer motto is "authenticity in terms of origin and vintage are my biggest concern."


Winemaker Wimmer, Frauendorf an der Schmida, Weinviertel

Winery Wimmer
This family winery run by Mr. and Mrs. Wimmer was founded in 1665 (!), and they are the tenth generation that continues in the family tradition. Their vineyards are spread over 12 ha on the sunny hills to the east from the village Frauendorf an der Schmida. This position gives the white wines a distinctive fruitiness, while red wines are very subtle but yet still of full character.

Weingut Haimer, Poysdorf, Weinviertel

Winery Haimer

Knowledge of wine production has been passed on to this winery from generation to generation since the 17th century. The three centuries of tradition of wine production are reflected in the high quality and the best harmony of these wines. The quality of vineyards farming, as well as the correct date of the harvest, the subsequent processing of wine juice, the production of wine in both stainless steel tanks and traditional barrels, a careful selection of bottles and their subsequent storage – this all guarantee the exceptional quality of the wines from this winery.

Weinstimmig Dworzak, Deinzendorf, Weinviertel

Weingut Dworzak

Winery focused on the production and sale of light, drinkable, very affordable and quality wines. The winery has - like Fegerl - its about 30 ha of vineyards around the village of Deizendorf. Obviously, the wines are very successful here. The winery also benefits from an extensive and often open wine tavern - the Heurige, from where there are beautiful views of the surrounding countryside and vineyards. And what does Florian Dworzak (a graduate of the State Institute for Viticulture and Fruit Growing in Klosterneuburg) say about his own winery, a man who has everything here, including the whole family, on command? "In our wine cellar we can feel the spirit of tradition and courage to innovate, but without artificial interventions. As in nature and in the cellar, respect for wine as a natural product is the first priority. We process, fill and sell our own grapes. "


Winzerfamilie Pfalz, Hohenruppersdorf


The winery is located in Hohenruppersdorf, the largest wine-growing community in the district of Gänserndorf. It was first mentioned in 1610 and has been fully owned by the Pfalz family since 1828. The emphasis here is on viticulture, with particular attention being paid to work such as tending the greenery and deliberately reducing the harvest by breaking off shoots and grapes, because 'quality is primarily produced in the vineyard - not in the cellar'. The grapes are harvested here at full ripeness, almost exclusively by hand. Processing in the wine cellar takes place on two floors on a gentle slope. Special attention is paid to sustainability, varietal purity and the best quality wine. And what does 'sustainability' mean in this case? As Markus Pfalz himself explains. For example, we voluntarily do without soil herbicides and artificial nitrogen fertilizers. To support the life in the soil, we sow species-rich green mixtures among the vines."


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