Winemakers: Wachstum König

Building upon an endeavor started by their iconic grandfather, Friedrich "Fritz" König, brothers Herbert and Karl-Heinz, along with their mother Anni, farm five hectares in Styria, Austria. An orchard farmer, economics councilor, and expert in terroirs around the world and the influence of microclimates on soil pH values, Fritz authored two books before implementing his experiences in the steep hills of the Kittenberg. The family continues to pioneer a very nature-first, “less is more” approach in their fields, adhering to rigorous biodynamic practices in the vines and orchards. Herbal and animal preparations are applied in accordance with the seasons and moon phases, and minimal amounts of copper (approx. 2kg/ha/year) and sulfur are used to combat the challenging climatic conditions in the region. In order to limit the disruption of macro- and microbiotic activity and the natural equilibrium within their plots, the soils are not worked (just mowed--once a year). Grape yields are on average 2,000-3,000kg per hectare, yearly.

In the cellar, all wines are spontaneously fermented and aged on lees in old oak and amphoras for two to three years. Bottling is done by gravity, and no additives or sulfur are ever used. Natural fruit juices from up to 100-year-old orchards are cold-pressed and unfiltered.

Terroir-driven, complex, and precise, the wines and juices embody the vibrant biodiversity so tenderly supported by the family. Small-quantity production, with the biggest of hearts.