One of the five specific ones wine regions in the Austrian state or generic wine-growing region Burgenland, In 2016 there was a restructuring with some changes in the names and area boundaries. Central Burgenland was not affected by this; Name and boundaries remained the same.
Already that Celts and Romans cultivated wine here. According to legend, the Franconian emperor also visited Charlemagne (742-814) this area. From the Burgundy coming Cistercian monks brought the Blaufränkisch and Pinot Gris (Pinot Gris) grapes with them in the Middle Ages and cultivated viticulture. The hilly, forested area covers the entire central part of the state between Lower Austria in the west and Hungary in the East. Well-known winegrowing communities are German Kreutz, Frankenau, Croatian Geresdorf, Kleinwarasdorf, Horitschon, Lackenbach, Lutzmannsburg, Neckenmarkt, Nikitsch, Ritzing, Unterfrauenhaid and Unterpetersdorf. Known vineyards are Dürrau. Gfanger. Hochäcker. Hochberg. Kart and Kirchholz,
The three ridges of Ödenburg Mountains in the north, Bucklige Welt in the west and Günser Bergland in the south protect against cold winds. Warm, Pannonian climate influences flow in from the east and the nearby Lake Neusiedl has a climate-regulating effect. The predominant soil types are sand, clay and sometimes also gravel formations with good water storage, It is worth mentioning that in the course of a variety study at the Federal Office of Viticulture in Eisenstadt it was determined that the origin is Mittelburgenland analytically can be determined. This is due to wine ingredients, especially mineral and flavorings, clearly possible. What was striking was the very high content of the health promoting phenolic compound resveratrol,
Mittelburgenland is the Austrian red wine region. It dominates with more than half of the Blaufränkisch, which is why it is also known as "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 wine varieties is 92.4% and the proportion of white wine varieties is 7.6%.
| Grape variety - Austrian |
| officially permitted in Austria |
|colour|| hectare |
| % -Ant |
| hectare |
|Zweigelt||Blauer 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 the Bgld||White||15.7||0.7||14|
|White Burgundy||Pinot Blanc, Klevner||White||6.4||0.3||8th|
|According to sentence white||-||White||4.1||0.2||6.5|
|White Riesling||Riesling, Rheinriesling||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 2007 vintage, 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 designation wine country be marketed. In addition to the generally applicable DAC conditions The following rules apply in particular: The wines must be from the quality wine grape variety Blaufränkisch have been prepared. The specification of a Great location is not permitted, as smaller geographical units only one municipality and in the second category one is mandatory Riede can be specified. The content of malic acid may not exceed 0.5 g / l, the content of residual sugar amount to a maximum of 2.5 g / l. There are three different categories of red wine:
Classic : The taste must typical of the variety. fruity u. be spicy; the smell of a typical varietal Phuket; the color corresponds to a muted strong red. The expansion must be done in the traditional large oak barrel (no to hardly noticeable wood tone ) or steel tank. The alcohol content must be 12.5 or 13% vol. Marketing may not take place before March 1st of the year following the harvest.
Riede (Location): The taste must be typical of the variety, fruity, spicy and. be strong. The expansion must be in the traditional large oak barrel or used oak barrels (no to light wood tone). The alcohol content must be 13 or 13.5% vol. Marketing not before Sept. 1 of the year following the harvest.
reserve : The taste must be typical of the variety, 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 January 1st of the year following the harvest.
Well-known producers are Arachon T.FX.T. Bauer Pöltl. Bayer Heribert. Draxler Andreas. Fuchs Christian. Gager Josef. Associate Albert. Grenzlandhof Reumann. Heinrich Johann. Hofstadt Johann. Hundsdorfer Anton. Iby Anton. Iby-Lehrner. Igler Hans. Igler Josef. Kerschbaum Maria. Kerschbaum Paul. Kirnbauer Walter. Kovacs Matthias. Lang Stefan. Teacher Paul. Moritz Alfred. Pfneisl. Prickler Herbert. Reumann Josef. Strive Monika. Szemes. Tesch Josef. United winegrowers Blaufränkischland. Weber Rudolf. Weber Thomas. Wellanschitz. Weninger Franz. Juliana again. Wine cellar Neckenmarkt and Wohlmuth Gerhard,
Images: © ÖWM - Marcus Wiesner