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Vineyards

Vienna as a wine region is characterised by its variety of vineyard sites, all within close proximity to each other. Weingut Wieninger cultivates vineyards on the Bisamberg and the Nussberg. Both of these sites provide optimal conditions for a beautiful assortment of wines - some that best reflect the Bisamberg, and others, the Nußberg. Pinot Noir comprises a mixture of the two.



Weingut Wieninger owns a substantial part of these two sites. The Bisamberg and Nussberg are separated by the Danube river, and with this, feature different soils and different climates. Accordingly, the winery presents a comprehensive range of wines that reflect these differences.



Geology & Climate

 

Geologically, the Bisamberg consists of light, sandy loess. This soil is highly water-permeable, and the subsoil is very calcareous. The Nussberg comprises shell limestone and weathered limestone soils with a subsoil of limestone rocks. Some of these rocks extend up to the surface. The limestone content is extremely high, something that is very positive for the wine quality. The wines have a strong expression and yield excellent minerality. The clay content of the Nussberg is distinctly higher than that at the Bisamberg. Also the climate is notably different, as the Bisamberg has more wind, more sun and 20 percent less rain.

 


Wines from each site



Wines from the Bisamberg are typically fruity and fragrant with plenty of freshness, and are a bit higher in acidity. Especially the light wines develop wonderfully, as do the wines with more body - the Chardonnays and all of the red wines. The Nussberg is optimal for the planting of Gemischter Satz, Riesling, Grüner Veltliner and Traminer. The wines are very archetypal, particularly the stronger-bodied ones. Because of the heavy soil with a high limestone content, the wines tend to have a creamy texture and darker fruit tones along with moderate acidity and a very pronounced minerality.

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Inside information

Having a consistent focus on quality led Fritz Wieninger to cultivate his vineyards according to bio-dynamic guidelines. The result: soils that are alive with healthy vines, and high quality wines that reflect a close relationship to nature. Fritz Wieninger explains that “2005 was a key year for me. Because of the weather, we needed a lot plant protection. But even with that, success was rather moderate. I constantly remind myself that we must always do more for the self-healing power of the vines. And the key is the soil and the location of the vines. The monoculture vineyard evolves into a functioning ecosystem.”

 

Indeed, the most important thing is not high yield, but the health, self-healing power and the quality of vines and the wine. With bio-dynamic cultivation comes biodiversity, and the amount of micro-organisms and the humus content of the soils increases. Herbicides, pesticides, systemic sprays and artificial fertilizers are completely eliminated. We work with, for example, infusions and bio-dynamic preparations. Sophisticated greening implementation in the vineyards supports the optimal thriving of fauna and flora.

 

The Origin of Biological Dynamic Agriculture

 

Biological dynamic agriculture goes back to the Austrian philosopher Rudolf Steiner (1861-1925). With biological dynamic wine growing, the entire habitat around the vines – plants, animals and insects – is included. The key focus is the strengthening of the soil. 

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