The Weninger Winery in Horitschon is known for its biodynamic farming and the production of authentic, characterful red wines, especially Blaufränkisch. Led by Franz Weninger since 1982, the winery is one of the pioneers in the region, having switched to organic farming in 2005 and integrating biodynamic practices into its production from 2006 onwards. Today, the winery encompasses 28 hectares in Horitschon and 22 hectares in Balf (Hungary), where the vines thrive on iron-rich, clay soils.
In the cellar, the winery follows a natural approach, refraining from filtration, fining, and sulfur addition. The wines undergo spontaneous fermentation with wild yeasts and age in large wooden barrels, concrete eggs, or handcrafted clay amphorae. This process ensures that the wines best reflect their authenticity and terroir. Particularly notable are the Blaufränkisch wines from the Hochäcker and Kirchholz sites, which impress with their depth and structure. The winery building, newly constructed in 1998, features modern architecture and includes a barrel cellar, a processing hall, a tasting room, and guest rooms that combine a light-filled, open design. The winery is a prime example of biodynamic viticulture and reflects the philosophy of sustainability and connection to nature.
Sustainability and environmental awareness are at the heart of the Weninger Winery. Through biodynamic practices, the soil is treated gently, and there is a conscious avoidance of synthetic chemicals. The wines are created in harmony with nature, leading to a harmonious and long-lasting flavor.