Glossary

A term for sparkling wines that have a residual sugar between 17 and 35 grams per litre.

Dry extract is a term frequently consulted as a parameter for judging the quality of wine (as sugar-free extract), and is the total sum of all extracts, less the residual, or unfermented sugar.

particular to the viticulture in the Wachau, see terraces.

To reduce the risk of wine faults caused by yeasts, selected yeast strains, also known as cultured yeasts in a dried powder form, are frequently used to guarantee a speedy and clean fermentation.

Mouth-clenching taste of dryness and with high phenolics and tannins (particularly red wines), and very dry with marked acidity (in white wines).

Describes a wine lacking brightness and freshness.

Double meaning, and on the one hand, it refers to a dull-coloured wine without reflections; and on the other hand, describes a wine with gravely insufficient acidity or a wine with excessive sulphur (very tannic, dull and uninspiring tone, perceived most on the teeth).

EU standard or norm size for a bottle or other form of packaging, such as e 0.75 l for a standard wine bottle.

The general term for a wine with a noticable earthy note, either from loam or loess, but also used as a negative description for musty wines.

One of the smallest winegrowing regions of Burgenland has plenty to offer. Its approx. 500 hectares of vineyards yield terroir wines par excellence. Especially the Blaufränkisch from the Eisenberg DAC. Read more

The DAC designation for the Blaufränkisch variety from the Eisenbergwinegrowing region. The categories Klassik and Reserve are permitted effective from the 2008 vintage.

Describes an elegant, fine and balanced wine.

The practice of buying wine futures, especially with expensive or sought after wines, that are sold when they are often still maturing in the barrel.

The enzymes catalyse chemical reactions, and all relevant enzymes occur naturally in the environment (in the grapes, the yeasts and bacteria). The enzymes may also be added to the must or wine.

Erosion may be caused by heavy rainfall, but is also the result of strong winds and gales.

The Austrian Association of Traditional Vintners (Österreichischen Traditionsweingüter) announced the classification of their single vineyard sites in 2010. The classic single vineyards (klassifizierte Lagen) and the top single vineyards (Erste Lagen) were defined. The symbol of these wines is visible on the wine label as a name and image brand, and association members within the valley of the Danube are entitled to use it (Kamptal, Kremstal, Traisental and Wagram).

The term Essenz is used in Austria to describe the high quality, nobly sweet Essence wines, particularly Ruster Ausbruch. It gets its name from the Tokaji Eszencia.

This label term confirms that the grapes used in the production of the bottled wine were grown in the winery's property-owned vineyards.

Chemical compunds of alcohol and acidity, that are recognisable in even the smallest of concentration. The most common ester found in wine is ethyl acetate.