Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.
Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand. Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.
Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.
Rudi Pichler’s Weißburgunder is from old vines planted on terraces of Gföler gneiss and loess gives a wine with great density and concentration of flavor. The wine is richly layered with aromas and flavors of stone fruit, white flowers, and minerals, coupled with lively acidity and phenolic grip.
Unoaked Weißburgunder with its medium weight moderate acidity works well with a variety of fish and shellfish dishes, as well as mildly spiced Vietnamese, Thai, and Chinese cuisine. The intensity of flavor found in Rudi Pichler’s Weißburgunder allows it to stand up to pork, ham, and beef.