The winery is located in the municipality of Kleinhöflein a few kilometres east of
Retz in the Lower Austrian wine-growing region of
Weinviertel. The origins date back to 1958, when Elisabeth and Viktor Pollak handed over the then agricultural business to Herbert Toifl. After his education at the HBLA for Viticulture and Pomiculture in
Klosterneuburg and practical experience at the wineries Erich & Walter
Polz (Southern Styria),
Schloss Johannisberg (Rheingau),
Manincor (South Tyrol) and
Geyerhof (Kremstal), it has been run by the fourth generation of the family, Georg Toifl, since the 2009 harvest.
The vineyards cover over ten hectares of vineyards in the Berghangen, Schatzberg, Seeleiten, Siebzehnlehen and Wolfsthal vineyards on the plateau around Retz, as well as on the slopes of the Buchberg near Obritz (Pulkautal). They are 60% planted with the white wine varieties Grüner Veltliner, Pinot Blanc, Pinot Gris, Sämling 88, Gelber Muskateller and Riesling, and 40% with the red wine varieties Zweigelt, St. Laurent and Pinot Noir. The vineyards are cultivated in accordance with the principles of
sustainability (conversion to organic viticulture is planned). The special relationship to the St. Laurent variety was passed on from father Herbert Toifl (who ran the
KlosterneuburgStift winery from 1993 to 2005) to son Georg. Regardless of the lineage, the grapes are harvested when they are
physiologically ripe.
The quality pyramid comprises the basic line "G" and the line "GEO" (both with
Weinviertel DAC), in which the white wines are vinified in stainless steel and the red wines in predominantly new large wooden barrels with primary fruit, as well as the top of the range, the individually vinified single-vineyard wines "GE.ORG" from grapes that are as physiologically ripe as possible, depending on the vintage, which is why the harvest here can extend into November. The winery specialises in Burgundy varieties, which also rank among the premium wines. The flagships of the house 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" (ageing in barrique). Noble brandies are also produced.