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Mittelburgenland DAC

Blaufränkisch is the leading grape variety throughout the 2,104 hectares of vineyards in the winegrowing region Mittelburgenland, ideally representing the regionally typical characteristics in Mittelburgenland DAC . The four main wine villages of Deutschkreutz, Horitschon, Lutzmannsburg and Neckenmarkt – as do two very modern cooperative wineries – support the view that large-scale production and high quality are not mutually exclusive.

A picture shows the Mittelburgenland DAC region

The Wine

Blaufränkisch is an old indigenous grape variety. Synonyms for Blaufränkisch are "Lemberger", "Limberger" and "Kekofrankos". Juvenile Blaufränkisch wines have a dark, purple-violet color and a characteristic-spicy bouquet of wild berries. They display structure and individuality and gain complexity and suppleness with careful maturation in the bottle. The Mittelburgenland DAC comes in three categories: the designation " Mittelburgenland DAC " stands for a fruit-driven Blaufränkisch with spicy flavors which was vinificated in traditional large wooden casks or stainless steel tanks. The more powerful Blaufränkisch type, which may also be vinificated in used Barrique barrels, contains the name of the single vineyard on the label. The most opulent Blaufränkisch wines with a minimum alcohol content of 13% are allowed to be called "Reserve". Those wines may also mature in new small wooden barrels.

The Region

The Mittelburgenland lies in the centre of the Burgenland close to the Hungarian border.  As most important region for cultivating Blaufränkisch in Austria it is also called land of Blaufränkisch. The Blaufränkisch variety induced the successful development of a worldwide unmistakable, region-typical red wine which enjoys DAC designation status since 2005. The vineyards extend over an area of 2.104 hectares from the southern foothills of the Ödenburg Mountains to the Günser Bergland. Viticultural centers for wines from Blaufränkisch are the villages Deutschkreutz, Horitschon, Neckenmarkt and Lutzmannsburg. The Landseer Mountains form the western boundary of the region which opens to the east versus the Hungarian Lowlands.

From a geological point of view the Mittelburgenland equals the so called Oberpullendorfer Baisin with its tegel, clay, sand and gravel soils interspersed with old coral banks. Due to their very good water absorption capacity in combination with the temperature-regulating influences of the close Lake Neusiedl these soils proved ideal for Blaufränkisch. The protection of three mountain ranges in the north, south and west along with the opening versus the Pannonian lowlands fully fosters the influence of the Pannonian climate. At least 300 sunshine hours and as little as 600 mm rainfall  guarantee ideal climatic conditions for the Blaufränkisch.

A picture shows Roast Beef with Crispy Fried Onions

Culinary tip

With its racy bouquet of berries, the Mittelburgenland DAC wines pair excellently with rich meat dishes such as steaks, lamb chops, roasted veal liver and above all with elegant, medium to rear cooked venison. The combination with classics of the Viennese cuisine such as fried beef and onions in gravy, a hearty Szegedin goulash or the traditional St. Martin's goose are particularly successful.

Mittelburgenland DAC
(from 2005 vintage)

Grape Variety: Blaufränkisch

Quality levels:

  • Mittelburgenland DAC : Submission of the wine to the Prüfnummer tasting commission from 1 May in the year following the harvest, and available to the consumer from 1 August in the year following the harvest.

  • Mittelburgenland DAC with vineyard designation: Submission of the wine to the Prüfnummer tasting commission from 1 July in the year following the harvest, and available to the consumer from 1 October in the year following the harvest.

  • Mittelburgenland DAC Reserve: Submission of the wine to the Prüfnummer tasting commission from 1 January in the second year following the harvest, and available to the consumer from 1 March in the second year following the harvest.

Alcohol levels:

Residual sugar: max. 2.5 g/l

Taste profile:

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




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