Gernot and Heike Heinrich have never been afraid to innovate. After taking over Gernot’s family winery in 1985 Heinrich was one of the first producers in the region to branch out from making simple whites to produce high-quality reds, seeing the potential in local varietals like Blaufränkisch, Zweigelt and St Laurent. They are passionate about biodynamics converting in 2006. Gernot believes that the best wines express a sense of place, and that they can only do this if they're rooted in a biologically diverse environment and the vines live in symbiosis with a healthy ecosystem. As you would expect from a biodynamic producer, Heinrich aim for a little intervention in the winery as possible, choosing not to rush their wines, but give them the time they need to achieve balance.

Farming Practices: Biodynamic
Harvesting Method: Hand Harvested 
Soils: Limestone and shist
Fermentation: Wild fermentation in stainless steal and wooden vats
Maturation: The wine is aged for a year in old wood casks before bottling. 
This wine is suitable for vegans and vegetarians