Wine with protected designation of origin

A picture shows the logo of PDO

(German g.U.: English PDO=Protected Designation of Origin, French AOP=Appellation d'Origine Protégée, Italian Denominazione di Origine Protetta). Protected designation of origin and protected geographical indication are established and confirmed by the member countries and reported to Brussels. They are, therefore, guaranteed also by EU law.

A picture shows the Banderole
Official seal (banderole), Austrian quality wine at the closing (Quality wine)

Quality wine

Wine may be offered on the market with the designation “Qualitätswein”, when:

  1. it is produced exclusively from grapes, which have been harvested in a single wine-growing region, and production takes place in the wine-growing area of said wine-growing region or in a wine-growing area bordering on it

  2. it is produced exclusively from grape varieties approved for the production of Qualitätswein

  3. the juice of the grapes has a minimum must weight of 15°KMW

  4. it exhibits the characteristics typical and appropriate to the designation, and meets the minimum requirements for being awarded a government inspection number during sensorial examination

  5. extant alcohol meets the minimum of 9.0 % by volume – for Prädikatswein a minimum of 5.0% alcohol by volume

  6. the total acidity, figured as tartaric acid, amounts to a minimum of 4 g/l

  7. the maximum yield per hectare is not exceeded (6,750 l/ha or 9,000 kg grapes/ha)

  8. it is free of defects in appearance, smell and flavour

Furthermore, Qualitätswein may be distributed to the consumer within and outside of Austria only after it has been inspected and approved by the government tasting authority. The Prüfnummer (government inspection number) is to be stated on the label.

Kabinett
Qualitätswein may be presented for sale under the designation “Kabinett” or “Kabinettwein” when:

  1. the juice of the grapes achieves a minimum must weight of 17 °KMW

  2. the wine has not been chaptalised

  3. the content of unfermented sugar is 9 g/l maximum

  4. potential alcohol content amounts to 13 % maximum

  5. no sweetening of the wine has taken place.

Regionally typical Qualitätswein (DAC)
Qualitätswein may be offered on the market under the designation “Districtus Austriae Controllatus“ or “DAC”, when it additionally meets the requirements established via decree by the abovementioned minister (upon request made by the national committee), according to established requirements for regionally typical Qualitätswein with profiles of origin. The designation “Districtus Austriae Controllatus“ or “DAC” must be indicated in connexion with the individual region in question. This geographical indication may only be used in connexion with the designation “Districtus Austriae Controllatus“ or “DAC”, and used when meeting the relevant conditions. The designation used together with the name of a more detailed geographic entity than the wine-growing region is permitted. Specifications relevant to the individual DAC regions can be found here.

Prädikatswein
The “Prädikatswein” category also refers to quality wines in Austria. These are quality wines produced according to specific harvesting and maturation methods. They can be referred to both generically (e.g. Burgenland), as well as to a specific wine-growing region origin (e.g. Wachau), as long as the specific winegrowing region has no DAC quality wine standard for any other wine styles. It might be conceivable to create a DAC in a region specifically for the production of “Prädikatswein” sweet wines. The Prädikat wines, with their many differences in wine styles, contain a naturally very high sugar content, and according to specific types of maturity and harvest this is a speciality in Austrian and German wine law. For a wine to be declared as a Prädikatswein, in addition to the fulfillment of the following criteria a wine inspection certificate has to be issued (so called Mostwägerbescheiningung), confirming the quality of the harvested grapes. The grapes must not be chaptalised and the residual sugar must be attained by the (natural or premature) interruption of the fermentation (and not by adding grape must).

Categories of Prädikatswein (Sweet Wine)
Spätlese

  • perfectly ripe grapes
  • minimum must weight of 19 °KMW (94.2 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 January in the year following the harvest.

Auslese

  • selection of grapes (removal of the unripe, rottened or unsuitable grape)
  • minimum must weight of 21 °KMW (105 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 January in the year following the harvest.

Beerenauslese

  • wine from overripe and noble rot grapes
  • minimum must weight 25 °KMW (127.3 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 April in the year following the harvest.

Eiswein

  • wine from grapes, that were in a frozen state during the harvest and pressing
  • minimum must weight 25 °KMW (127.3 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 April in the year following the harvest.

Strohwein/Schilfwein

  • wine from completely ripe and sugar rich grapes, that was dried on straw or reed mats or hung for a minimum
  • of three months prior to vinification"
  • minimum must weight 25 °KMW (127.3 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 April in the year following the harvest.

Trockenbeerenauslese

  • wine from predominantly noble rot grapes, exceptionally dried, shrivelled grapes
  • minimum must weight of 30 °KMW (156 °Ö)
  • The wines may not be submitted to the Prüfnummer tasting commission before 1 April in the year following the harvest.
  • For Trockenbeerenauslesen produced in the Free City of Rust, the term “Ausbruch” may also be used; correspondingly, the product designation “Ausbruch” may only be used in connexion with the geographical indication “Rust”.
  • wine produced from mostly botrytised and over-ripe, naturally dried-out grapes
  • in order to obtain more effective exliviation of the natural sugar content, freshly fermented grape juice or wine of the grades Spätlese, Auslese or Beerenauslese, harvested from the same vineyard, may be added to the harvested grapes; the juice obtained thereby must meet a minimum required must weight of 30 °KMW.

Austrian Sekt g.U. (P.D.O.)

All informations regarding Austrian Sekt with Protected Designation of Origin you can find here.