Wines & Shop

Character

Blaufränkisch 2017

Our Blaufränkisch reflects the diversity of the soils in Mittelburgenland. It brings loam and limestone - and thus depth and fineness - into the glass. We pick this Blaufränkisch from about 30 plots, their wines are between five and 35 years old.

Sour cherry, black olives and many dark berries. On the palate very fresh and animating. Lots of fruit, vivacious acidity, very cold mouth full of spicy tannins.

Variety

Blaufränkisch

Alcohol

12,5%

Allergens

vegan

Origin

Horitschon & Ritzing / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

different vineyards

Soil

chalybeate clay with high coarse fraction such as chalky warm soil

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Kékfrankos Balf 2017

Kékfrankos is the wine variety of Sopron. Here it has its origin. Over the past years this variety got a lot of international reputation, whereas in Hungary it is still an underdog. For a long time, this grape was misunderstood and treated the wrong way. Nobody took care of it until my father made the first quality Kékfrankos of Hungary in 1997.
Balf is a small village on the lake Neusiedl. Many thermal springs are situated here. Some are used as therapeutic baths, whilst the water from others is bottled as mineral water. Our Kékfran- kos is a wine made with a deep understanding of the region and the place.

Variety

Kékfrankos (Blaufränkisch)

Alcohol

12,5%

Allergens

contains sulphites / vegan

Origin

Balf / Sopron

Climate

Pannonian

Vineyard

different vineyards

Soil

mineral slate and rock / luvisol with deposits of weathered bedrock

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO-01

Rotburger im Fluss 2017

A large part of the Horitschon soils was created 8 million years ago by the movement of the local creek named "Frauenbrunnbach". Zweigelt "in the flow" - like the soil, also the wine is flowing.
Nimble, fruity and delicate, it prances on the tongue and flows cheerfully from the palate. Pure drinking pleasure!

Variety

Zweigelt (Rotburger)

Alcohol

11,5%

Allergens

contains sulfites / vegan

Origin

Horitschon / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Gfanger

Soil

sandy loam with plenty of coarse fraction

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Furmint vom Kalk 2018

How does Biodyn taste, how does natural wine taste? How does love for nature, for life
and for wine taste? Like that, it tastes just like that! Elegance, beauty and, yes, avant-
garde bundled in a bottle.
Consequence, meticulousness and perfect craftsmanship are the prerequisites for
bringing such delicacies into the bottle.
2018 Furmint “vom Kalk” reminds me a lot of the dry Furmint from Somló. If I did not
know better, I would say that this wine tastes like Hungary. A touch of cinnamon on the
nose, floral of white flowers, fresh limes. Nothing exuberant, nothing bawling. Pure
happiness on the palate, finely structured, salty, crisp acidity, precise and clear, like a
mountain creek. Again subtle cinnamon notes, citrus potpourri. With its 9.5 alk, it is
lightweight, delicate, almost fragile. Grandiose wine. (Risto Rieger)

Variety

Furmint

Alcohol

9,5%

Allergens

contains sulphites / vegan

Origin

Ritzing / Mitttelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Kalkofen

Soil

chalky warm soil, southern aspect

Cultivation method

organic, biodynamic according to Demeter and Respekt, certified by Lacon AT-BIO-402

Single Vineyards

Welschriesling 2018

A must fermented and oxidized aged Welschriesling, that at first glance has little typicality of the variety.

“But it’s worth to snap up this scarce commodity. Weninger´s Welschriesling is the strangest interpretation of this grape variety I´ve ever tasted. It is usually in 99% of all cases made into simple drinking wine. Franz Reinhard Weninger does not do that. It seems he wants to show us all, what you can get out of his great-aunt´s Welschriesling.
In the glass it shows light licorice notes, smoky kitchen herbs, neat acidity firm to the bite, in the mouth everything but banal, very characterized by the soil, highly elegant, almost like Burgundian Chardonnay. I search in vain for the dumb booze wine style of this grape variety. So that´s Welschriesling? I´m bowled over!” Thomas Golenia

Variety

Welschriesling

Alcohol

12,5%

Allergens

contains sulphites / vegan

Origin

Eisenberg / Südburgenland

Climate

Illyrisch

Vineyard

Saybritz

Soil

clay loess soil rich in lime, including blue-green slate soil

Cultivation method

in conversion to organic, biodynamic according to Demeter and Respekt, certified by Lacon AT-BIO-402

Steiner Furmint 2018

The Steiner site in Sopron lies at the southwestern tip of Lake Neusiedl on a gentle, eastward-facing slope. In the 1680 town chronicles this site was classified as the finest and most valuable vineyard in all of western Hungary (present-day Burgenland). The gneiss and mica schist, which are present all the way to the surface, make the soil porous and thus dry and warm.

First Furmint vintage from the Steiner vineyard. The barren soil of the vineyard seems to be ideal for this variety. Unlike on lime, it develops a more mature, golden aroma here.

Variety

Furmint

Alcohol

12%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Vineyard

Steiner

Soil

mineral slate and rock (gneiss and mica schist)

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

Hochäcker 2017

Hochäcker is among the oldest sites in Horitschon. Its rockless, hard, and loamy substratum is interspersed with iron, which is characteristic of traditional Blaufränkisch soil. Our forty-year-old vines produce highest quality grapes every harvest.

Red berry fruit, delicate forest berries, subtle notes of cherry, spices, and tobacco. Freshly structured on the palate. A complex wine, but not opulent. Dense and extremely concentrated thus ideal for aging.

Variety

Blaufränkisch

Alcohol

12,5%

Allergens

contains sulphites / vegan

Origin

Horitschon / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Hochäcker

Soil

chalybeate clay with high coarse fraction

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Kirchholz 2016

The Kirchholz site borders directly on the Hochäcker site. Only a field path separates them, and yet on this side, the upper soil layer consisting of loam and sandy gravel can be as thick as half a meter, which enhances drainage. In its composition of clay and loam the subsoil is similar to that of the Hochäcker site. Here Blaufränkisch grapes grow on vines which can be up to sixty years old.

To bring out the traits of this rocky soil we have vinifyied the grapes from these sites separately since 2003. The wine is fruitier, bold, lively, and due to the age of the vines it has more character and vibrant tannins.

Variety

Blaufränkisch

Alcohol

13%

Allergens

contains sulphites / vegan

Origin

Horitschon / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Kirchholz

Soil

Loamy clay soil, interspersed with sandy slate and coarse gravel

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Steiner 2016

The Steiner site in Sopron lies at the southwestern tip of Lake Neusiedl on a gentle, eastward-facing slope. In the 1680 town chronicles this site was classified as the finest and most valuable vineyard in all of western Hungary (present-day Burgenland). The gneiss and mica schist, which are present all the way to the surface, make the soil porous and thus dry and warm.

A very distinct wine. The rocky soil absorbs heat during the day. This delivers a lot of spice as well as dark berry and herbal aromas. The tannins compete for attention on the palate.

Variety

Kékfrankos (Blaufränkisch)

Alcohol

13,31%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Vineyard

Steiner

Soil

mineral slate and rock (gneiss and mica schist)

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

Saybritz 2017

In Greataunt Emma Schürmann´s little vineyard - the best site on Eisenberg - Blaufränkisch grapes have grown for 45 years on a blue and green slate substratum beneath heavily calcareous clayey loamy soil. What the land and its people bring forth on this steep southern slope has awakened the desire in us to tap these resources too.

The rocky subsoil allows good drainage. This results in freshness and bright fruit; the clay in the topsoil imparts a delicate sweetness and body. The view from the steep site adds lightness to the wine. An elegant Blaufränkisch with plenty of finesse.

Variety

Blaufränkisch

Alcohol

13%

Allergens

contains sulphites / vegan

Origin

Eisenberg / Südburgenland

Climate

Illyrian

Vineyard

Saybritz

Soil

clay loess soil rich in lime, including blue-green slate soil

Cultivation method

in conversion to organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Kalkofen 2017

Surrounded by eighteenth-century mulberry trees, this south-facing site lies at an elevation of 340 meters above sea level. It is located in Ritzing, making it the most westerly vineyard of Central Burgenland. Climatically it is our coolest site; the soil and the southern orientation, however, provide warmth. In former times quicklime was produced here, which accounts for the high pH level in the soil.

A wine that challenges the palate - invigorating and youthful. A hint of bright berry fruit. The tannins of this Blaufränkisch become more delicate. They intermingle with the acidity and in this way produce a vibrating, almost electrifying finish. This combination is grippy on the palate and reminiscent of chalk dust.

Variety

Blaufränkisch

Alcohol

13%

Allergens

contains sulphites / vegan

Origin

Ritzing / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Kalkofen

Soil

chalky warm soil, southern aspect

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Dürrau 2016

A slightly southeastern-facing ridge. The site with the heaviest and deepest loamy topsoil and a very high clay content. Here is where our Blaufränkisch vines planted in 1960 grow. The soil is richc in iron, which can be seen clearly in the rust-brown patches throughout. The dense loamy layer always provides the roots with enough water. Our coolest soil.

The water in the soil gives the wine its freshness and delicate acidity. The clay imparts a round palate with an enourmously long finish. Ripe berry aromas with plenty of spice. A well-balanced wine that also radiates this sense of calmness.

Variety

Blaufränkisch

Alcohol

13%

Allergens

contains sulphites / vegan

Origin

Horitschon / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Dürrau

Soil

chalybeate clay with high coarse fraction

Cultivation method

organic, biodynamic according to Demeter & Respekt, certified by Lacon AT-BIO-402

Diversity

Fehérburgundi 2017

"Fehérburgundi, Hungarian for “Pinot Blanc”, but the 2017 vintage actually also carries a minor bit of Pinot Gris. Now should I have to limit myself to one single word, describing this wine, it would be a clear choice. Freshness. I’ve just filled my glass, and although I’m staying a good 50 centimetres away, I can feel its refreshing notes filling the room. A blend of two sites, the wine holds both’s characteristics and doesn’t just transmit “a” sense of place, but of “places” rather. Frettner, making for the major part of the blend, is on a North-West facing slope, with the Kohlenberger forest in the back. The shadow comes over the vineyard early in the late afternoon, the nights are cooler, and the fresh breeze from the Lake keeps the vineyard constantly aired. The chalky soils always made for the best terroirs to plant Pinot, Frettner is no exception. The remaining part of the blend comes from Steiner. Just a few kilometres south-east, but with no forest to balance the local micro-climate, you’re in for a much hotter time, easily reaching over 40 degrees in the peak of the summer. The grapes come out golden, richer and broader in their aromatic. That’s probably what you first feel, as you try the wine and get pleased by the bright, ripe citrusy notes, leaning more towards grapefruit rather than lemon. Steiner ain’t far. Then, as the juice lingers on your tongue minutes after your first sip, the chalky minerality echoing with this unmistakable freshness, you’ll know Frettner’s the one running the show." (Edouard Thorens)

Variety

Fehérburgundi (Pinot Blanc / Weißburgunder)

Alcohol

12,5%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Vineyard

Frettner

Soil

luvisol with deposits of weathered bedrock

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

Franz plays with Szürke & Fehér

When we planted the Frettner vineyard back in 1999, we ordered Pinot Noir for the chalky higher part of the vineyard. But three years later we discovered that we had received half Pinot Blanc and ten percent Pinot Gris vines. In 2018, we decided to give our Pinot Gris (Szürkebarát - „Grey Monk“ called in Hungarian) more space. Thus we fermented Pinot Gris and Pinot Blanc on the skins, and this is the result.

Variety

Pinot Blanc (Fehérburgundi / Weißburgunder) / Pinot Gris (Szürkebarát / Grauburgunder)

Alcohol

12%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Vineyard

Frettner

Soil

luvisol with deposits of weathered bedrock

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

Diversity Rosé

Rózsa Petsovits

Rózsa Petsovits was born in 1921 in Horitschon/Hungary. In the same year Horitschon came to Austria. Just as the history of Burgenland is a history of German-speaking Hungary, so this wine tries to think without borders. Syrah from gneiss from Hungary mingles with Sankt Laurent and Pinot Noir from limestone from Austria.

A rosé to remember, dedicated to my very active grandmother. The perfect wine for summertime. Also works with cooler temperatures.

Varieties

Syrah / Sankt Laurent / Pinot Noir

Alcohol

12%

Allergens

vegan

Origin

Balf / Sopron and Ritzing / Mittelburgenland

Climate

Pannonian

Soil

gneiss / limestone

Cultivation method

organic, biodynamic according to Respekt, certified by Lacon AT-BIO-402

A Glimmer of Hops

Wine flavored with wild hops

Around the fence of one of our orchards, wild hops settled down a few years ago. None of our beer brewer friends wanted to work with this wild hops. Therefore, we decided to process it ourselves:
The fresh, uncooked hops was added to the wine during fermentation and remained with it for several weeks in the amphora. Since the wine was directly pressed Blaufränkisch, tannin and fruit on the palate of the Glimmer of Hops are attributed to the hops.

Varieties

Blaufränkisch

Alcohol

12%

Allergens

vegan

Origin

Horitschon / Mittelburgenland

Climate

Pannonian

Cultivation method

organic, biodynamic according to Respekt, certified by Lacon AT-BIO-402

Diversity Red

Gneisz és Csillám 2016

Under the Alps with fresh wind, this is how Sopron creates unique and independent wines.
The gneiss and mica schist, which are present all the way to the surface, make the soil porous and thus dry and warm. Just like the wine: Dry grass and fruits. Orange peel and elegant spices give the wine a refreshing warmth. The entrance to our vineyards in Balf.

Varieties

Merlot / Syrah

Alcohol

13,35%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Soil

gneiss and mica

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

vom Kalk 2016

Thinking about our wines, it is always the soil that is visible in front of our inner eye. If we feel the texture of stone, lime and clay with our hands, the content in the bottle becomes real.

Flowers in yellow, blue and violet. The natural vegetation of this lime-shaped vineyard is rich in species and complex. So also the wine: in the nose playful fruit, flowery, in the finish the stone: barren, fine-grained, always elegant.

Variety

Merlot / Blaufränkisch / Cabernet Sauvignon

Alcohol

13%

Allergens

contains sulphites / vegan

Origin

Ritzing / Mittelburgenland

Climate

Pannonian with illyrian influences

Vineyard

Kalkofen

Soil

chalky warm soil, southern aspect

Cultivation method

organic, biodynamic according to Demeter and Respekt, certified by Lacon AT-BIO-402

Sankt Laurent 2016

Only 4 days of skin maceration, with nimbly 10.5% alcohol and an acidity that knuckles down.

A wine that comes across as very linear, charismatic and youthful. Balanced acidity with an attractive fruity playfulness and silkiness. Easy to drink yet never superficial. A wine for the dinner table, without having to think too much about it – interesting, approachable and open. Serve slightly chilled for those warm summer evenings. (Dominik Ginzinger)

Variety

Sankt Laurent

Alcohol

10,5%

Allergens

contains sulphites / vegan

Origin

Horitschon / Mitttelburgenland

Climate

Pannonian with illyrian influences

Soil

sandy clay with a lot of coarse fraction

Cultivation method

organic, biodynamic according to Demeter and Respekt, certified by Lacon AT-BIO-402

Frettner 2015

The eight hectares of vineyards on the Frettner site lie at the edge of an oak woods and feature excellent loamy soils. The old rock of the mountains between the foothills of the Alps and Lake Neusiedl have transformed themselves into brown soils with deposits of extremely weathered bedrock. The soil here is very deep and is rich in humus and lime deposits. Due to its proximity to the woods, cold air blows over the vineyards and keeps the grapes constantly cool.
For decades we have been working on this soil now and found out that the Cabernet Franc from this site is the most authentic.

Variety

Cabernet Franc

Alcohol

13,32%

Allergens

contains sulphites / vegan

Origin

Sopron

Climate

Pannonian

Vineyard

Frettner

Soil

luvisol with deposits of weathered bedrock

Cultivation method

organic, biodynamic according to Respekt, certified by Biokontroll Hungaria HU-ÖKO 01

Rage against the Machine

T-shirt Grey

wear a statement for hand harvest

T-Shirt color Indian Ink Grey
Round neck tee-shirt, single jersey
100% organic ring-spun combed cotton
Design by Christoph Gratzer

why we think hand harvest is the future read here.

T-Shirt Yellow

wear a statement for hand harvest

T-Shirt color Spectra Yellow
Round neck tee-shirt, single jersey
100% organic ring-spun combed cotton
Design by Christoph Gratzer

Why we fight for the future of hand harvest: read here.

Juice, Verjus, Vinegar

Organic Apple-Quince-Juice

Since the birth of our sons Paul and Emil we use the diversity of our (wine-)gardens to produce good juices for us and our friends. A fruity, refreshing apple note with a pleasantly spicy touch quince.

Organic Grape Juice

Fruity and fresh into the glass! With Sankt Laurent grapes we discovered the fineness in our grape juice. With the new pasteurisation plant it is now possible for us to completely produce the juice in-house.

Organic Verjus

Verjus, from the french „vert jus“ (green juice) is a sourly juice of still green, pressed grapes.
In its acidity it resembles the juice of citrus fruits, but it is considerably milder. Wherever citrus fruits or vinegar do nor harmonize with wine notes, Verjus provides a clever alternative. It is more subtle in its aroma and has a much more elaborated acidity. Verjus is best used for deglazing, for dressings or to refine fish dishes and ratatouille, salads, meat sauces but also desserts, for refreshing lemonades and exotic cocktails. Especially in the high cuisine the mild grape juice is celebrating a comeback.

Organic Red Wine Vinegar

Authentic wine vinegar is produced exclusively from grape wine. White wine vinegar is the slightly milder alternative, whilst vinegar made from red wine has a stronger taste, due to the higher content of tannins. Alongside the color, the quality of the wine plays a significant role. The aroma of good wines is passed on to the vinegar. And this principle is the essential of the vinegar production: The better the basic product, the more elaborated is the vinegar. Basically, the wine vinegar will have the same ingredients as the basic wine.
Pure red wine vinegar through fermentation / 8% acetic acid

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