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Klosterneuburg Abbey

The winery in the city Klosterneuburg is one of the oldest and most traditional wineries Austria, The birth of the Klosterneuburg goes to the Babenberger Margrave Leopold III. (1073-1136), who moved his residence to Klosterneuburg in 1113 and founded the abbey in 1114. In 1133 the ruler called the Augustinian canons to Klosterneuburg , who then expanded the abbey into a center for religion, science, culture and winegrowing for centuries. Wine was already exported to many countries in the Middle Ages, was widely known and the pen was given the name "Zum rinnenden Zapfen" by the people. A major fire broke out in 1330 and destroyed half the city. The extinguishing water ran out slowly and the monks started in buckets altar wine to drag to the altar. The fire was finally extinguished with the precious water. When the Turks approached in 1683, 6,000 buckets of wine (around 360,000 liters) were brought to Bavaria from the Stiftskeller. From August 24th, 13,000 Turks under Kara Mustapha (~ 1630-1683) besieged the city. The canon Wilhelm Lebsaft began to serve wine to the defenders. This motivated and strengthened them and they managed to repel the attack.

Klosterneuburg Abbey - Winery in the middle of vineyards

Due to the rigorous church reforms under the Habsburg Emperor Joseph II (1741-1790), Pope Pius VI traveled in 1782. (1717-1799) to Wien to negotiate with the emperor about the withdrawal of these measures. On the way he also visited Klosterneuburg on April 20 and it is reported that the wine served was well-liked. Emperor Napoleon (1769-1821) stayed in the abbey twice. On December 2, 1805, he defeated the troops of the Austrians and Russians in the Battle of the Three Emperors near Austerlitz. Then the French entered Klosterneuburg . On December 20, Napoleon visited the wine cellar; he was credited with an "old Austrian". He praised him by saying "that it is not unlike Rhine wine" . Napoleon occupied Wien for the second time in 1809 and previously moved back to Klosterneuburg .

His soldiers looted exactly 8,241 buckets of the best wine from the basement cellar. They also tapped the famous “bucket of thousands”, which has been used to house the Zehentweines served. The French drank themselves for days and let the rest run out. After that, the barrel was never filled again, but only to the familiar Fasslrutschen used. At that time, the monastery in Klosterneuburg alone cultivated a total of 1,200 hectares of vineyards. Today there are “only” around 100 of them phylloxera to blame, which struck relatively late in Klosterneuburg at the end of the 19th century and destroyed many vineyards. Back then, the wine was largely made from the grape variety (still cultivated in small quantities today) Austro-White won.

Klosterneuburg Abbey - Press House

In 2014, well-known wineries from around the world were invited to a gala wine tasting on the occasion of the 900th anniversary. Among them were wineries from Germany ( Johannisberg Castle ), the Switzerland. Italy ( Donnafugata ) France. Portugal ( Fonseca ) Spain ( Marques de Riscal ) and Oregon ( HillCrest Winery ). Today's Klosterneuburg is owned by the Augustinian canons with the prince Bernhard Backovsky as the largest private winery owner in Austria. The company is managed by Dr. Wolfgang Hamm, who is supported by cellar master Ing. Günther Gottfried and vineyard manager Johannes Steurer. The vineyards cover 108 hectares of vineyards in the communities of Klosterneuburg ( Franz Hauser, Steinriegel, Hengstenberg, brick Grub), which to Wien counting Kahlenbergerdorf (Altweingarten, Young Lord Nußberg, Raflerjoch), Gumpoldskirchen (Hofpoint, To weigh ) and Tattendorf ( pen width privately owned with 40 ha St. Laurent). They are thus across the three wine regions Thermenregion. Wagram and Wien scattered.

It will be the red wine varieties St. Laurent. Zweigelt, Pinot Noir ( Pinot Noir ) Blaufränkisch. Cabernet Sauvignon and Merlot, as well as the white wine varieties Green Valtellina. Riesling. Chardonnay, Pinot Blanc ( Pinot Blanc ) Traminer. Rotgipfler. Sauvignon Blanc. Zierfandler. Neuburger and Riesling cultured. In order to respond to the different locations and achieve even higher quality, a separate vineyard program was developed. It consists of many targeted measures for soil vitalization ( greening, Repatriation of rape ), individual foliage care to increase the biodiversity (Biodiversity), as well as the research and conservation of old vine material. Klosterneuburg is the first winery to produce on a CO2-neutral basis and is therefore considered a pioneer in climate protection.

Klosterneuburg Abbey - View of Vienna from Nussberg

Under Emperor Charles VI. (1685-1740) built four-story cellar vaults up to 36 meters deep under the abbey square and walls up to seven meters thick, the wines are pressed and stored. In 2007 the newly established red wine processing and in 2008 a new bottling plant went into operation. The vinification is tailored to the respective variety and color. By means of computer-controlled fermentation the white wines are fermented slowly and coolly to the varietal To emphasize aroma formation and freshness. The red wines are fermented a little warmer to achieve an optimal color and Gerbstoffauslaugung to reach.

The extensive product range comprises four lines. These are the "site wines" (storable varietal wines and cuvées from top locations of different wine-growing regions, with wine tendril on label ), the "classic wines" ( fruity, varietal wines from a wine town, with the coat of arms on the label), "pastel wines" (fruity, regional and varietal wines, only available in grocery stores) and "Vom Schotter" (from barren limestone gravel soils and Danube gravel). The pin wines are with screw cap who have favourited White Layers with Glasverschluss and the red layered wines with nature cork locked.

Klosterneuburg Abbey - Vinotheque

The absolute flagship is “St. Laurent Ausstich “From the reed pen width in Tattendorf (thermal region), which is selected from the best barrels of a year. This long-lived red wine becomes after three weeks Maceration 18 months in large wooden barrel expanded and in Stifterl (0.25 l), in the normal bottle 0.75l and also in large bottles ( Magnum 1,5l, Jeroboam 3l, Salmanazar 9l, Balthazar 12l) filled. Other specialties depend on the weather conditions Trockenbeerenauslese and Eiswein as well as DAC white wines Vienna mixed set, There are also fine brandies ( rape, Fruit, wine), bottle-fermented sect, grape juice. wine jelly (from different grape varieties), Grapeseed oil and vinegar produced.

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