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Pichler-Krutzler from Austria's famed Wachau region is husband and wife Erich Krutzler and Elisabeth Pichler-Krutzler, the son-in-law and daughter of F.X. Pichler. Erich is a very serious and talented winemaker in his own right, having inherited a great Blaufränkisch vineyard in Südburgenland from his family estate, Krutzler, where for several years he was the winemaker, and has had a couple of international award-winning projects in Slovenia.
Winemaker: Erich Krutzler and Elisabeth Pichler-Krutzler
Farming: Sustainable with Organic practices
Variety: Grüner Veltliner
Terroir: 20-to-40-years-old vines on Sand and sedimented primary rock.
Vinification: Hand-harvested, indigenous yeast fermentation in stainless steel
Aging: Stainless steel and large oak barrels on fine lees up to one year
Erich and Elisabeth now have 10 hectares of vines. They practice sustainable viticulture. They use no insecticides, only organic manure as fertilizer, and gentle tilling of the soil. In the vinification, they use indigenous yeasts for all cuvees except in an occasional year for the spring-bottled wines. For all of the top wines, like Supperin, Loibenberg, Pfaffenberg, Kellerberg, fermentation is done with indigenous yeasts in wood foudre from Stockinger of varying sizes up to 1500l., between 1 and 8 years, no toast. Because Erich has a vineyard of Blaufränkisch in the Südburgenland, they are not members of Vinea Wachau Nobilis Districtus. This gives Erich the flexibility, though, to do things in vinification that he feels are more natural, and indeed he is very proud that they use no additives like finings in their wines and keeping their wines sometimes on the fine lees with very low SO2 for up to a year.