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Berger Leginthov

The estate is located in the community Mönchhof in Burgenland DAC area Lake Neusiedl (Austria). It was built by the family from 1975 to virtually zero. After training in viticulture in Eisenstadt and Krems as well as internship in two renowned wineries in Austria and California The winery is run since 2000 by Johannes Berger. In the period from 2006 to 2008, the company was expanded and modernized with new buildings for processing (Presshaus) and storage. According to the philosophy of the company, the highest goal is to produce very good quality.

The vineyards cover 18 hectares of vineyards in the vineyards Breitenteiläcker, Holzäcker, Kurzbürg, Langbürg, Upper Pohnpühl, Pötschenäcker, Rappühlweingärten, Spählingäcker, Theiltenäcker, Waldäcker and Wiesenackerl with quite different soil types, They are with the red wines Zweigelt, Shiraz ( Syrah ) St. Laurent. Cabernet Sauvignon. Merlot and Rathay, as well as with the white wine varieties Green Valtellina. Chardonnay. Scheurebe. Riesling. Sauvignon Blanc. Neuburger and Gewurztraminer planted. The management is carried out with natural, environmentally friendly methods. These include beneficial to the user Pesticides. fertilization only after previous Bonitur (Soil analysis) and abandonment herbicides in the weed control.

The basement works are done with a substantial absence of chemical cleaning agents; instead hot water and high pressure washers are used. Vinification focuses on both traditional methods and modern technology. Most of the fermentation is done with pure-yeast, certain wines are for individual development spontaneous fermented. The grapes of the white wines are without stemming after gentle squeeze slowly fermented and in the stainless steel tank or im big wooden barrel expanded. The ripened grapes for the red wines are in vats or special red wine tartanks (with overpumping ) mashing ever fermented and then go through another one to four weeks Maceration, Depending on the type of wine, the aging takes 8 to 12 months in stainless steel, or 18 to 30 months in large oak barrels or in Barrique, In weather-appropriate years are also Trockenbeerenauslese and Eiswein vinified.

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