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Kerschbaum Paul

The estate is located in the municipality of Horitschon in the Austrian DAC area Mittelburgenland, It is managed by Paul and Gabriele Kerschbaum and son Ing. Michael Kerschbaum as managing directors. The oenologist Josef Pusch is responsible as the manager. In 2001 the cellar was expanded to three storeys with a fermentation room, barrel cellar and bottle storage. The vineyards cover 35 hectares of vineyards in the vineyards Dürrau. Gfanger. Hochäcker and Kirchholz, They are planted exclusively with red wine varieties, some of which are over 60 years old, that is the main variety Blaufränkisch (65%), Zweigelt (25%), Cabernet Sauvignon and Merlot. In Weinberg, a natural management with two thin out practiced for the purpose of quality-reducing yield. Only selectively read, physiologically mature and healthy grapes for processing.

The long-lived wines are gently temperature controlled between 25 and 35 days mashing ever fermented and mature depending on the type of wine in wooden barrels of various sizes (French barriques 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 barriques. The flagship of the house is the red wine cuvée "Impresario" (predominantly Blaufränkisch , as well as Zweigelt, Merlot, Cabernet Sauvignon), which matures for 16 months in barriques and 3 months in large wooden barrels. Other premium wines are "Blaufränkisch Dürrau" (at least 14 months in barrique), "Blaufränkisch Hochäcker" (large wooden barrel and barrique) and the cuvée "Kerschbaum" (Merlot, Cabernet Sauvignon, Blaufränkisch ), which is only vinified in special years. A bottle-fermented rose sparkling wine is also produced. The winery is a member of the associations Blaufränkischland Mittelburgenland and Renowned wineries Burgenland,

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