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Weinberghof Fritsch

“Working with nature is not only an obligation, but also a privilege,” says Karl Fritsch, the visionary and dynamic head of the Weinberghof. This is one of the reasons why all of the vineyards have been cultivated biodynamically since 2006. Karl Fritsch is not only concerned with improving the quality of the wine, but also with treating nature in a sustainable and responsible manner. As the figurehead and driving force behind Wagram, he tries to influence the entire region accordingly. In addition to the leading varieties Grüner Veltliner and Riesling, Karl Fritsch has also developed a knack for red wine. All his wines are characterized by a velvety and smooth character, produced by the typical Wagram loess soil. Since the 2014 vintage, Karl has combined these qualities in the mash-fermented Materia Prima with a delicate structure, low alcohol content, and light tannins to create an interesting and very drinkable natural wine.

Weinberghof Fritsch GmbH
Schlossberg 9
3470 Oberstockstall, Österreich
Phone +43 2279 50370

Winery Size 25 ha
Member of ÖTW
Certified Organic by AT-BIO-402

“Smooth wines with lots of fruit and an enticing creaminess that invites you to take another sip.” The Wagram is a striking, south-facing terrace on the edge of today's Danube, which has its origins in the tertiary coastline of the Tethys Sea. The resulting high lime content of this boundary layer—coupled with the mighty, nutrient-rich, and water-retaining loess deposits—provides optimal conditions for viticulture. The vineyards are divided into two-thirds white wine and one-third red wine. The Donaulöss wines mark the entry point into the range and are uncomplicated, fruity, light everyday wines. Next come the first single-vineyard wines from the Steinberg and Mordthal sites. These wines have a significantly stronger body and more complex aromas. The top wines, Riesling Kapuzinerberg and Veltliner Schlossberg, are more powerful and have an intense structure. Every year, they are among the highest-rated white wines in Lower Austria, and at a price of less than €20 – typical of Fritsch's excellent value for money. Since the 2014 vintage, Karl Fritsch has been producing Materia Prima, fermented in concrete eggs on the mash, which is sophisticated and drinkable at the same time, with plenty of structure and low alcohol content. Unfortunately, this natural wine, bottled in clay bottles, is only available in small quantities and always sells out quickly.

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