The Weninger Winery in Horitschon is known for its biodynamic farming and the production of authentic, characterful red wines, particularly Blaufränkisch. Since 1982, led by Franz Weninger, the winery has been one of the pioneers in the region, transitioning to organic farming in 2005 and incorporating biodynamic practices into their production from 2006 onwards. Today, the winery spans 28 hectares in Horitschon and 22 hectares in Balf (Hungary), where the vines thrive on iron-rich, loamy soils.
In the cellar, the winery follows a natural approach, avoiding filtration, fining, and the addition of sulfur. The wines ferment spontaneously with wild yeasts and mature in large wooden barrels, concrete eggs, or handcrafted clay amphorae. This process ensures that the wines best reflect their authenticity and the terroir. Noteworthy are the Blaufränkisch wines from the Hochäcker and Kirchholz vineyards, 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, reflecting the philosophy of connectedness to nature.
Environmental consciousness is at the heart of the Weninger Winery. Through biodynamic practices, the soil is treated gently, and the use of synthetic chemicals is consciously avoided. The wines are created in harmony with nature, resulting in a harmonious and long-lasting taste.