Pichler-Krutzler

Elisabeth and Erich Pichler-Krutzler work from a renovated medieval courtyard at Rothenhof in Dürnstein, where modern cellar technology sits alongside stone. The program centers on Grüner Veltliner. The Dürnstein bottling draws from vines ten to twenty-five years old, hand-harvested mid-September and fermented in steel for four to five months, arriving at twelve to twelve and a half percent alcohol. The Ried Klostersatz, from older vines of thirty to forty-five years, comes in later, spends five to six months in steel and partially in large wooden barrel, and sits at twelve and a half to thirteen percent.