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Lower Austria (Niederösterreich) is the largest wine growing area in Austria with around 30,000 hectares of vineyards. There are eight wine growing regions in lower Austria, which is divided into three climatic zones. These include the Weinviertel region which is situated in the north, then the Danube region which is located in the west of Vienna along the Danube and the Pannonian lower Austria in the Southeast which is home to Austria’s most exciting and outstanding red wines, these include the Zweigelt and Blaufränkisch. 


Grüner Veltliner

It is possibly the most versatile wine in the world and isAustria’s most important white grape variety, accounting for around one third of all white grapes planted. With only 11-12% alc, it delivers a calm drinking nevertheless scandalous and savoury experience.

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It is a best accompaniment to oysters, sushi, fish, meat, cheese to salads. It is also famous as the spot on choice to couple with innumerable Asian cuisines. It is a fresh, dry wine and the mature versions from finest vineyard sites are amid the world’s greatest wines. It is mostly considered with its sharp mix of fruit character and peppery flavours completed with acidity charm. Grüner Veltliner can be produced in a variety of styles from simple jug wine meant to be consumed soon after the vintage to age worthy wine that can continue to develop in the bottle. According to wine expert Oz Clarke, Grüner Veltliner is usually not very aromatic in its youth, developing more tertiary aromas with age. Instead the grape often shows white pepper, lentil and celery note with some examples showing citrus notes and more full bodied examples having what Clarke describes as a “honeyed weight” to them


Because of its subdued character, Weissburgunder is often used for blending (cuvée) with other varieties and is sometimes vinified in small oak barriques and undergoes malolactic fermentation. 

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In the vineyard, it demands quite a lot from soil and site. Compared to Chardonnay, Weissburgunder is more prone to Botrytis because the grapes are more compact. Only in good vineyard sites does this variety yield the highest quality. Young wines have a blossomy expression and piquant acidity, while mature versions tend to develop bread and nut flavours. Maturation goes slowly and the highest quality is achieved after longer bottle ageing.

Roter Veltliner

Roter Veltliner is in fact the original variety of the Veltliner group. As an autochthonous variety, it holds a special position amongst the Veltliners as a natural crossing partner for NeuburgerZierfandler and Rotgipfler. 

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It grows in limited areas of Niederösterreich, especially in Wagram, Kamptal and Kremstal, and occasionally in the Weinviertel and Wien (Vienna). Although they have similar names, RoterVeltliner is botanically unrelated to the much more important Grüner Veltliner. Occasionally one hears of Brauner Veltliner, a natural mutation of Roter Veltliner. The variety Roter Veltliner is recognized by its reddish, tomentose shoot tip, large, five-lobed and deeply lobed leaves with reddish veining and large and especially red grapes with thick-skinned berries.


Also known as Morillon, Chardonnay fruit tends to dominate, over elegant and herbaceous flavours. When aged in oak barrels, the fruit characters are enhanced with creamy and buttery notes.Chardonnay is also ideal for the production of noble sweet wines. 

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The variety is cultivated in all Austrian wine-growing regions and is also known as the Morillon in the Steiermark. Chardonnay is an important component of many sparkling wines around the world, including Champagne. A peak in popularity in the late 1980s gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely planted grape varieties, with over 160,000 hectares (400,000 acres)[4] worldwide, second only to Airén among white wine grapes and planted in more wine regions than any other grape – including Cabernet Sauvignon.


This variety was brought from the Rhine to the Danube in Austria and is now – next to t

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In premium vineyard sites, especially in the wine growing regions Wachau, Kremstal, Traisental, Kamptal as well as Wien (Vienna), Wagram and Weinviertel, the Riesling yields highly ripe grapes because it is a late harvest variety. Young Riesling wines exude charming fruitiness and flavour, and can develop into great and complex wines through ageing. For these, notes of stone fruit are dominant and include peach, apricot and exotic fruits. Wines especially from the terroirs of the Wachau, Kremstal, Kamptal and Traisental reflect a minerality reminiscent of slate or flint. Riesling ripens slowly and reaches the highest quality as aged wines with rose-like scent. Depending on the level of ageing, they develop a pleasurable petrol tone, something that perhaps not all wine consumers like. When the late harvest grapes are infected with noble rot, then special wines are the result – Auslesen and Beerenauslesen styles with outstanding quality. Austrian Riesling is not known for its sweetness and is mostly dry with very few grapes affected by botrytis.

Sauvignon Blanc

Our Sauvignon Blanc presents itself with its varietal yellow-green fruit mix: a wider complex of fruits, gooseberry, elderflower and even some green peppers pleased nose and palate. It’s almost exotic character is fun to add an extra glass!



New breed from St. Laurent and Blaufränkisch, created by Dr. Fritz Zweigelt in 1922 at the Teaching and Research Centre for Viticulture and Horticulture (LFZ) in Klosterneuburg. 

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As the most widespread red wine variety in Austria, Zweigelt grows in favourable sites in all of the country’s wine regions. The wine spectrum ranges from young-drinking, non-wood-matured versions to strong, firm wines from the barrique. The variety is also often used as a partner for cuvée wines. The variety demands little from the soil but, because it is a very fertile grape, requires intensive leaf work and yield regulation. If there is potassium deficiency, high yield stress and a series of other stress factors (such as water and nutrient stress, waterlogging, imbalanced leaf to fruit ratio, extreme temperatures) the grapes wither during the ripening phase. Reasons for this have not yet been sufficiently explored and clarified. Wine cannot be produced from withered grapes. The variety brings slightly violet-reddish coloured wines with soft tannins. Mature, full-bodied and long-living wines deliver tones of morello cherry. High-quality wines are matured also in barriques.


Austria. This variety was first documented in the 18th century in Austria. At that time, in what was then Germany, it had the name of Lemberger or Limberger, which was derived from the town of Limberg – today Maissau – in Loweraustria.

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Within Austria Blaufränkisch is a permitted variety in several Districtus Austriae Controllatus (DAC) zones. Producers in the Burgenland tend to delineate light bodied, unoaked Blaufränkisch wines to the Mittleburgenland DAC Classic, while labeling more full bodied, oaked styles as Burgenland DAC Reserve. In Austria, Blaufränkisch tends to produce deeply colored wines with dark fruit aromas, peppery spice notes and moderate to high acidity. Depending on where it is produced the wine can be unoaked, or spend some time aging in the barrel. The unoaked styles tend to be lighter bodied while the oaked versions tend to be fuller bodied.
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