One of the five specific wine regions in the Austrian state or generic wine-growing region Burgenland, In 2016, a restructuring took place, with some changes in terms and territorial boundaries. Of these, however, Mittelburgenland was not affected; Name and borders remained the same.
Already the Celts and Romans operated viticulture here. According to a legend, the Frankish emperor also visited Charlemagne (742-814) this area. From the Burgundy coming Cistercian monks brought in the Middle Ages the grape varieties Blaufränkisch and Pinot Gris (Pinot Gris) and cultivated the viticulture. The hilly, wooded area covers the entire central part of the state between Lower Austria in the west and Hungary in the East. Well-known viticulture communities are German Kreutz, Frankenau, Croatian Geresdorf, Kleinwarasdorf, Horitschon, Lackenbach, Lutzmannsburg, Neckenmarkt, Nikitsch, Ritzing, Unterfrauenhaid and Unterpetersdorf. Well-known vineyards (layers) are Dürrau. Gfanger. Hochäcker. Hochberg. Kart and Kirchholz,
The three hills Ödenburger Gebirge in the north, Bucklige Welt in the west and Günser Bergland in the south protect against cold winds. Warm, Pannonian climatic influences flow in from the east, and the nearby Lake Neusiedl has a climate-regulating effect. The prevailing ones soil types are sand, clay and partly gravel formations with good water storage, It is worth noting that in the course of a variety study at the Federal Office of Viticulture in Eisenstadt it was established that the origin Mittelburgenland analytically can be determined. This is due to wine ingredients, especially mineral and flavorings, clearly possible. Striking was the very high content of the health promoting phenolic compound resveratrol,
Mittelburgenland is the Austrian red wine growing region. It dominates with more than half of Blaufränkisch, therefore it is also called "Blaufränkischland". In 2017, the vineyards covered 2,104 hectares of vineyards. Compared to 2009 with 2,118 hectares, this was almost identical. The proportion of red wines is 92.4% and the proportion of white wines 7.6%.
| Grape variety - Austrian |
| officially permitted in Austria |
|colour|| hectare |
| % -Ant |
| hectare |
|Zweigelt||Blue Zweigelt, Rotburger||red||461||21.9||432|
|Blue Burgundy||Pinot Noir, Blue Pinot Noir||red||22.2||1.1||25.5|
|Chardonnay||Morillon - Not used in Bgld||White||15.7||0.7||14|
|White Burgundy||Pinot Blanc, Klevner||White||6.4||0.3||8th|
|Gem. Set knows||-||White||4.1||0.2||6.5|
|White Riesling||Riesling, Rhine Riesling||White||2.8||0.1||3.5|
|muscatel||Yellow M., Red M. / Muscat Blanc||White||2.3||0.1||0.6|
|Traminer||Gewurztraminer, Red T., Yellow T.||White||0.5||-||0.7|
|Gray Burgundy||Pinot gris, Ruländer||White||0.6||-||0.3|
|and white varieties||-||White||2.0||0.1||0.4|
|and red varieties||-||red||2.0||0.1||0|
From the year 2007 the origin controlled quality level Mittelburgenland DAC was introduced. All other quality wines have to with the Origin Burgenland, the Vins under the wine-growing region name wine country be marketed. In addition to the generally valid DAC conditions The following rules apply in particular: The wines must be from the quality wine grape variety Blaufränkisch to have been prepared. The specification of a Great location is not allowed, as a smaller geographical units can only one municipality and the second category obligatory one Riede be specified. The content of malic acid may not exceed 0.5 g / l, the content of residual sugar maximum 2.5 g / l. The red wine comes in three different categories:
Classic : The taste must typical of the variety. fruity u. to be spicy; the smell of a typical species bucet; the color correspond to a covered strong red. The expansion must be traditional big oak barrel (hardly noticeable wood tone ) or steel tank. The alcohol content must be 12.5 or 13% vol. The marketing must not take place before 1 March of the year following the harvest.
Riede (Location): The taste must be varietal, fruity, spicy u. be strong. The expansion must be in traditional large oak barrels or used oak barrels (no to light wood tone). The alcohol content must be 13 or 13.5% vol. Marketing not before 1 Sept. of the year following the harvest.
reserve : The taste must be varietal, fruity, spicy and strong. The expansion must take place in the traditional large oak barrel or barrique (noticeable to dominant wood tone). The alcohol content must be at least 13% vol. Marketing not before 1 January of the year following the harvest.
Well-known producers are Arachon T.FX.T. Bauer Pöltl. Bayer Heribert. Draxler Andreas. Fox Christian. Gager Josef. Companion Albert. Grenzlandhof Reumann. Heinrich Johann. Hofstädter Johann. Hundsdorf Anton. Iby Anton. Iby-Lehrner. Igler Hans. Igler Josef. Kerschbaum Maria. Kerschbaum Paul. Kirnbauer Walter. Kovacs Matthias. Long Stefan. Teacher Paul. Moritz Alfred. Pfneisl. Prickler Herbert. Reumann Josef. Strehn Monika. Szemes. Tesch Josef. United winemaker Blaufränkischland. Weber Rudolf. Weber Thomas. Wellanschitz. Weninger Franz. Again Juliana. Winzerkeller Neckenmarkt and Wohlmuth Gerhard,
Pictures: © ÖWM - Marcus Wiesner