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Kerschbaum Paul

The estate is located in the municipality Horitschon in the Austrian DAC area Mittelburgenland, It is led by Paul and Gabriele Kerschbaum as well as son Ing. Michael Kerschbaum as managing director. The operations manager is oenologist Ing. Josef Pusch. In 2001, the cellar was extended to three storeys with fermentation room, barrique cellar and bottle store. The vineyards cover 35 hectares of vineyards in the vineyards Dürrau. Gfanger. Hochäcker and Kirchholz, They are exclusively planted with over 60-year-old red wines, which are the main variety Blaufränkisch (65%), and Zweigelt (25%), Cabernet Sauvignon and Merlot. In Weinberg is a natural management with two times thin out practiced for the purpose of quality-increasing yield reduction. It only gets selectively read, physiologically mature and healthy grapes for processing.

The long-lasting wines are gently controlled for 25 days to 35 days temperature mashing ever fermented and ripen depending on the type of wine in wooden barrels of various sizes (French barrels with 225 and 500 l, oval oak barrels with 1,900 and 2,500 l, Holzgärständer with 5,000 l). in wooden barrels and used or new oak barrels. The flagship of the house is the red wine cuvée "Impresario" (defining Blaufränkisch , as well as Zweigelt, Merlot, Cabernet Sauvignon), which matures for 16 months in oak barrels and 3 months in large oak barrels. Other premium wines are "Blaufränkisch Dürrau" (at least 14 months in oak barrels), "Blaufränkisch Hochäcker" (large oak barrels and oak barrels) and the only in special years vinified cuvée "Kerschbaum" (Merlot, Cabernet Sauvignon, Blaufränkisch ). It also produces a bottle-fermented rose-tea. The winery is a member of the associations Blaufränkischland Mittelburgenland and Renowned wineries Burgenland,

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