Burgenland

Burgenland is the easternmost federal state of Austria. In north Burgenland, Großhöflein belongs to the political district of Eisenstadt-Umgebung. The district is legally part of the wine-growing region of Leithaberg.

The vineyards of Großhöflein extend along the southern and south-eastern slopes of the Leithagebirge over a narrow plain to the Föllig, rising from the Wulka plain. They are situated at about 170 to 325 metres above sea level. The lower sites up to around 200 metres are predominantly given over to red wine, whereas above that mainly white wine is grown.

The area is shaped by the Pannonian climate, with hot, dry summers and short, snow-poor winters. Lake Neusiedl acts as a heat store and moderates fluctuations in temperature. The geological foundation is made up of crystalline gneiss and mica schist, which are overlaid by consolidated tertiary Leithalimestone. In the vineyard soils there is weathered rock, sandy loam, slate and shell limestone.

In the case of red grape varieties, Blaufränkisch and Zweigelt predominate; on smaller areas Cabernet Sauvignon Blanc, Sankt Laurent and Blauer Burgunder are grown. The most important white varieties include Chardonnay, Weißer Burgunder, Neuburger and Welschriesling. Sauvignon Blanc, Gewürztraminer and Muskat Ottonel are also documented as local specialities. The wines are developed predominantly dry, fruity and as varietal wines. The red wines are considered full-bodied and powerful.

The cultivation of wine in the area can be traced back, documented, to Roman times. The vineyards of Großhöflein were first mentioned in 1569 in the estate register of Forchtenstein; many of the vineyard names recorded there are still in use.

Leithaberg-DAC wines must be produced exclusively from grapes from the wine-growing region of Leithaberg and meet the requirements for Austrian quality wine. Red wine is produced from Blaufränkisch; white wine from Weißer Burgunder, Chardonnay, Neuburger, Grüner Veltliner or a cuvée of these varieties. The wines must be dry; red Leithaberg DAC may contain less than 2.5 grams of unfermented sugar per litre.

Red Leithaberg DAC matures in wooden barrels and can be submitted for the official testing number from 1 May of the second year after the harvest. For white Leithaberg DAC, this is possible from 1 May of the year following the harvest. The sensory profile is described as dense, spicy, elegant and mineral, with little or hardly perceptible wood, as well as fruity, spicy and fresh aromas. The wines must be filled into glass; batches with 1.0 or 2.0 litres and crown caps are not permitted.