It has been a good three decades since Franz Pichler founded his winery on a few small plots of land - he now cultivates seven hectares, on which he has been working together with his son Franz for several years. The vineyards from which the two of them press wines across the Wachau weight classes stretch from St. Michael to Joching and reveal an immense spectrum of soil structures, exposures, microclimates and grape varieties.
The two see working out the nuances of the vineyards as both an obligation and a challenge.
For example, the vineyards on the Kollmitz are at different altitudes, with primary rock at the top and loess at the bottom. The Gaisberg, on the other hand, is defined by its cool climate, while the Harzenleiten opens up in different directions.
Once you understand all of these conditions and, like Franz Pichler, you can use them to make a repertoire of wines that reflect the complexity of the Wachau and perfectly combine the varietal typicity - be it Riesling, Veltliner, Muscat, Pinot Blanc or Chardonnay - with the character of their origin.
