Leithaberg DAC

The Wine

© AWMB

“The taste of Leithaberg should be unique”, emphasize Leithaberg winegrowers. Traditional production methods preserve the region-typical wine style which combines terroir-influenced spiciness, minerality and fruit with freshness and elegance typical for the regional varieties. Leithaberg DAC wines fall in the “Reserve” category and include red and white wines.  The Leithaberg DAC white may be vinificated from Grüner Veltliner, Pinot Blanc, Chardonnay or Neuburger. The Leithaberg DAC red is produced from Blaufränkisch. It matures in wooden barrels; yet flavors derived from wood should remain in the background and only emphasize character, elegance and power. There is one feature Leithaberg DAC reds and whites have in common: they display tension and vivacity, are tightly knit and multi-layered.

The Region

With its 3.097 hectares, the winegrowing area Leithaberg ranks among the oldest winegrowing zones in the world and extends over the Burgenland-facing inclines of the Leithagebirge, west of Lake Neusiedl.  Findings of grape pips as burial object in a Celtic tumulus from the 8th century before Christ represent the oldest evidence of winegrowing in Middle Europe. Geological and natural conditions define the boundaries of the winegrowing region. It encompasses the districts Eisenstadt and its outskirts as well as the communities Jois and Winden. Around 20 Leithaberg communities line up along the circa 35 km long wine route from Jois in the north to Großhöflein and Zagersdorf in the south. Numerous almond, cherry and peach trees characteristically dot the vineyards which slope towards Lake Neusiedl.

The Leithaberg DAC wines are influenced by the Leithagebirge and Lake Neusiedl alike. Warm winds of the lake favor the important ripeness. The mountains induce nightly temperature drops and thus fruitiness, freshness, finesse and longevity. The soils of the Leithaberg DAC are predominantly composed of chalk and slate. Shell limestone –about 15 million years old – conveys a slightly salty note and elegance. Slate is responsible for the desired tension and structure.

Culinary tip

© AWMB

The white Leithaberg is an extremely versatile food companion thinking of fish and poultry dishes with a touch of spiciness, for instance paprika, as congenial partners. Asparagus also pairs perfectly with the elegant, somewhat matured Leithaberg type. The mineral character of the red Leithaberg DAC calls for sautéed meat, e.g. steaks, venison fillet, rack of lamb or pink duck breast.

Leithaberg DAC (white from 2009 vintage, red from 2008 vintage)

Zoning:

Includes the political district of Eisenstadt, the town of Eisenstadt and the communities of Jois and Winden as well as some vineyards in the community of Neusiedl am See.

Grape varieties:

Pinot Blanc/Weissburgunder, Chardonnay, Neuburger, Grüner Veltliner or a blend of these varieties, Blaufränkisch

Quality levels:

White: Submission of the wine to the Prüfnummer control tasting commission only during April and November in the year following the harvest, and available to the consumer from 1 September in the year following the harvest

Red: Must be aged in oak barrels. Submission of the wine to the Prüfnummer tasting commission only during April and November in the second year following the harvest, and available to the consumer from 1 September in the second year following the harvest

Alcohol levels:

min. 12.5 % vol.

Residual sugar:

White: dry

Red: < 2.5 g/l

Taste profile:

Taste: regionally typical, compact, spicy, delicate with minerals, little or no use of oak

Aroma: regionally typical bouquet, fruity, spicy and refreshing, pleasant primary fruit aromas

Labeling:

Designation of Origin (incl. "DAC") has to be declared on the front label (as far as there is no back label).

last update October 2017