The estate is located in the municipality of Kleinhöflein a few kilometers east of Retz
in the Lower Austrian wine region Weinviertel
, The origin is in 1958, in which Elisabeth and Viktor Pollak handed over the then agricultural business to Herbert Toifl. After training at HBLA for wine and fruit growing in Klosterneuburg
and practical experience in the vineyards Erich & Walter Polz
(Südsteiermark) Johannisberg Castle
(South Tyrol) and Geyerhof
(Kremstal) he has been run by the grandson Georg Toifl in the fourth generation of the family since the 2009 harvest.
The vineyards cover over ten hectares of vineyards in the vineyards Berghangen, Schatzberg, Seeleiten, Siebzehnlehen and Wolfsthal on the plateau around Retz, as well as on the slopes of the Buchberg near Obritz (Pulkautal). They are planted 60% with the white varieties Grüner Veltliner, Pinot Blanc, Pinot Gris, seedling 88, Gelber Muskateller and Riesling, and 40% with the red varieties Zweigelt, St. Laurent and Pinot Noir. Management is carried out close to nature according to the criteria of sustainability
(a conversion to organic viticulture is planned). The special relationship to the St. Laurent variety came from the father Herbert Toifl (who ran the winery from 1993 to 2005 Klosterneuburg
) passed on to son Georg. The harvest is carried out regardless of the line in principle physiological maturity
The quality pyramid includes the baseline "G" and the line "GEO" (both with Weinviertel DAC ), in which the white wines in stainless steel and the red wines in predominantly new large wooden barrels are primary fruit-aged, and as a top the individually developed single-layer wines "GE.ORG" made of the most physiologically ripe grapes possible, depending on the vintage, which is why the grapes can be drawn here until November , The winery specializes in Burgundy varieties, which are also premium wines. The company's flagships are "Riesling Siebzehnlehen" (extremely cold fermentation and long yeast storage in stainless steel), "Grüner Veltliner Wolfsthal" (long yeast storage in wooden barrels) and "Sankt Laurent Wolfsthal" (aging in barriques). Fine brandies are also produced.