Glossary

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 regionally typical Eisenberg Blaufränkisch has been marketed from the 2008 vintage onwards; Welschriesling was added to varieties used for Riedenwein (single-vineyard wine) in 2022.

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 second highest official classification for a Ried (single-vineyard). After a minimum of five years, an “Erste Lage” can become a “Große Lage”.

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.

Most common alcohol found in wine.

Wein (previously known as Tafelwein, or table wine) is acknowledged in the EU wine legislation. The EU additionally have strict guidelines for the description of Qualitätswein (quality wine), to which other wine producing countries, like Austria, must adhere.

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

The total of all non-volative solids in the wine, including sugar, colour, tannin, acidity, traces of minerals, protein, and glycerine. If the sugars were to be removed, we call this the sugar-free extract of the wine. The value is always given in grams per litre (g/l).

The sweetness of a wine based on high extract values and maturity is often perceived differently than analytical tests.