The Weinberghof of the Fritsch family has been the driving force for quality in the Wagram region for decades. Grüner Veltliner, which accounts for one third of all area under cultivation, along with Riesling and Zweigelt are the uncontested main varieties. Pinot Noir is a matter of the heart-wine for Karl Fritsch, in which he can show his skills. His efforts have been rewarded with the title Falstaff Vintner of the Year 1997. Respect for nature and man through biodynamic cultivation on his 25 hectares, transparency, creative spontaneity, and open mindedness have led to a unique style. The Fritsch wines are straightforward, crisp and elegant with a down to earth character which reflects not only the terroir of the Wagram, but also the personality of their creator.
Wagram
The winegrowing region formerly known as Donauland was rechristened Wagram in 2007. In this region, 2,720 hectares of vineyards spread out over two significantly different zones: the actual Wagram north of the Danube borders the Kamptal, a massive level terrain extending about 30 km to the east. South of the Danube one finds the little wine villages of the Tullnerfeld, but also the historic wine town Klosterneuburg, right at the gates of Vienna.
Taste: Fresh apple fruit, a hint of yellow pear, delicate meadow herbs, multifaceted bouquet, juicy, powerful, extract-sweet texture, fine acid curve, hints of pineapple, ripe tropical fruit on the finish, honey in the aftertaste, good ripening potential.
Pairing: The Wagram winegrowing region produces wines with bright fruit, typical spiciness and unmistakably inviting texture. Correspondingly, the white wines are ideal to go with dishes of a robust nature, as do the full-bodied reds. The marquee varieties Grüner and Roter Veltliner anchor the home team, perfect for rich vegetable dishes and classics such as Wiener Schnitzel or meat patties. With their full-bodied character, they also harmonise wonderfully with Mediterranean delicacies such as vitello tonnato, ravioli or gyros, and even add the finishing touch to exotic and spicy curries, and show themselves equal to such difficult wine-pairing challenges as kimchi.
