Terroir

The term terroir is overused, and yet so meaningful. Terroir is a web of relationships: between environment and vine, between vine and winemaker, between winemaker and wine, and finally, between wine and the person who drinks it.

For us, terroir and biodynamics are inseparably linked. Terroir reveals itself most clearly within as closed a cycle as possible, one in which external interventions remain minimal.

The typical Heinrich character — stony minerality, precise acidity and an invigorating salinity — emerges from the interplay of our limestone- and schist-shaped soils, the cooler climate of the Leithaberg, and the warmer top sites in Gols, such as Gabarinza and Salzberg. Equally central is our biodynamic farming and restrained work in the cellar, which could rather be described as gentle accompaniment and attentive observation.