Glossary

An old measurement of capacity, usually equating to 56.6 litres (one pail or bucket) up to the 1000 ‘Eimer‘ or pail wooden cask.

Refers to the colour intensity of the wine, in this case a pale wine.

A successful brand collaboration from Gols (Neusiedlersee winegrowing region), whose chosen brand name derives from Pannonia (once a Roman province) and noble (from the German word Nobile).

The French derived word to describe a wine that is old and overdeveloped.

A wine that is well past its peak, and no longer tastes as good as it once did.

Refers to a wine with mature aromas and taste, that has reached its peak and is a pleasure to drink.

The pepper spice aroma is a characteristic that is also specific to Grüner Veltliner from the Weinviertel.

Perception of a spicy aroma and flavour, typical for Grüner Veltliner.

The positive description for blossomy, floral aromatic impressions of a wine, for example the rose petal fragrance with Traminer.

The excessive aromatic character of wine, primarily with aromatic varieties.

Peronospera is also known as downy mildew.

The common name for all chemical pesticides. In Austria, the use of pesticides and fungicides is seldom employed.

Perl- or Schaumwein (sparkling wine), produced by the méthode ancestrale
The not fully fermented grape must is filled in bottles to finish the fermentation process. This method is the oldest and least invasive way of producing Perl- or Schaumwein. Generally, Pet Nats display a pressure of under 3 bar. Such Pet Nats belong to the Perlwein category.

Aroma of mature white wine, with an aroma reminiscent of kerosine, tar and coffee. These aromatic components are particularly prevailant in aged Riesling.

A dry wine with high tannins.

Tannins and phenolics are part of the polyphenols, and are particularly dominant in the content of red wine.

Phenols exist in the skins, pips and stalks of (black) grapes: these phenols include the anthocyanins (colour pigmentation), the flavonoids (colour and flavourings) as well as the tannins (phenolics). The general description for these components is polyphenols.

Pheromones and pheromone traps are predominantly employed in natural and organic viticulture.

Phylloxera vastatrix is the description for the vineyard pest that feeds on the roots and the leaves of a grapevine. The common European vine dies off once its roots have been infected by the pest. During the second half of the 19th Century, a whole of European viticulture had been affected and suffered damage. The only solution was to graft the scion of a European vine onto the rootstock of the phylloxera resistent American native vine variety, thus preventing complete devastation in the vineyards.