Weingut Weinrieder – Weinviertel zwischen Präzision und Ausdruckskraft

A Weinviertel free spirit: wine made from biological responsibility, shaped by soil, climate and creative handwriting.

Genius is often only a millimeter away from catastrophe." A saying that sets a clear direction for the Weinrieder winery. Whether it's working in the vineyard, developing the wines or marketing them, the winemaker consistently looks for a way beyond the usual.

His idea of the finished product alone is too individual to fit into any template. He considers wine to be the pinnacle of wine in its capacity as a food accompaniment. As such, it must combine finesse, strength and character – and be extremely durable. And it is precisely these characteristics that bring Weinrieder's wines onto the wine lists of top international restaurants around the world.

Whether in the 3 Michelin star restaurants “The Fat Duck” with Heston Blumenthal in London, the “Piazza Duomo” in Alba with the magnificent star chef Enrico Crippa, to one of the best restaurants in Asia, the “Bo Innovation” in Hong Kong with the crazy-genius “Demon Chef” Alvin Leung. Lukas learned his craft from none other than KLAUS PETER KELLER (Rheinhessen), one of the best winemakers in the world.