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Lower Austria · Austria

Producer profile

Weingut Wieninger

A family Vienna winery led by Fritz Wieninger, farming biodynamically across Bisamberg and Nussberg.

Place
Austria
Known for
Biodynamic Viennese site wines
Wine context
Grüner Veltliner · Pinot Noir · Riesling
Editorial basis
World of Wine editorial profile · 5 sources

World of Wine editorial profile · Source list ↓

Atlas locationLower Austria · Austria48.30° N · 16.41° E

At A Glance

Region
Vienna, Austria
Ownership
Family winery
Owner and manager
Fritz Wieninger
Farming
Natural, biodynamic viticulture
Main sites
Bisamberg and Nussberg

The Producer

Fritz Wieninger is the owner and manager of his family winery in Vienna. He has more than 30 years of experience and helped revive Wiener Gemischter Satz DAC, the designation used on Vienna’s Gemischter Satz wine labels. Since 2018, he has belonged to the association responsible for classifying Vienna’s vineyards as Erste Lagen.

Natural, biodynamic viticulture guides the estate’s work. Artificial fertilizers, synthetic chemical pesticides and herbicides are excluded, and reduced yields are accepted as part of its quality-oriented farming.

Place

Wieninger’s vineyards lie on Bisamberg and Nussberg, with the Danube between them. Bisamberg has light, permeable sandy-loess soil over a highly calcareous subsoil. Compared with Nussberg, it receives an average of 20 percent less rain and 20 percent more wind and sunshine.

Nussberg has weathered shells and limestone above limestone bedrock. The estate considers Nussberg suitable for the varieties planted together in Gemischter Satz, including Riesling, Grüner Veltliner and Traminer.

Wines

Three named bottles span two site wines and one wine sourced from both vineyard areas. Wieninger Nussberg Grüner Veltliner 2020 is named for its Nussberg site and its grape variety, while Wieninger Bisamberg Wiener Gemischter Satz 2021 is named for its Bisamberg site and its mixed planting.

Wieninger Pinot Noir Select 2023 draws fruit from both Bisamberg and Nussberg. The grapes undergo spontaneous fermentation, followed by maturation in barriques made by Burgundian coopers.

Sources

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