Pichler-Krutzler from Austria’s famed Wachau region is Erich Krutzler and his wife Elisabeth Pichler-Krutzler, the son-in-law and daughter of F.X. Pichler.

Erich and Elisabeth now have 10 hectares of vines. They use no insecticides, only organic manure as fertilizer, and gentle tilling of the soil. For all of the top wines, like Supperin, Loibenberg, Pfaffenberg, Kellerberg, fermentation is done with indigenous yeasts in wood foudre from Stockinger of varying sizes up to 1500L, between 1 and 8 years, no toast.

Because Erich has a vineyard of Blaufrankisch in the Sudburgenland, they are not members of Vinea Wachau Nobilis Districtus. This gives Erich the flexibility, though, to do things in vinification that he feels are more natural. He uses no additives like finings in his wines and keeping his wines sometimes on the fine lees with very low SO2 for up to a year.