Lower Austria/Niederösterreich

Following a long period of preparation, the new Austrian system of controlled origin quality wines DAC (Districtus Austriae Controllatus) was launched successfully in February 2003. The rigorous preliminary rounds involved strict controls, resulting in around half the submitted wines being eliminated. A total of 133 producers presented more than 200 samples of the first Austrian wines of origin, DAC Weinviertel, in the Museum Quarter in Vienna on 17 February 2003. The wines were marketed as of the 1st of March 2003 by more than 500 producers. In addition to the general DAC rules, the following specific regulations apply:

The wine must be produced from the Grüner Veltliner quality grape variety. It must be fermented dry in terms of the legal definition, with a maximum of 6 g/l of residual sugar (the standard maximum for a dry wine would be 9 g/l). The minimum alcohol content is 12% vol. Typical characteristics, which are required, include a light yellow to yellow-green colour, typical varietal bouquet as well as a fruity, spicy, peppery taste profile. The wine must not show any botrytis notes, nor any evident oak (no barrique maturation permitted), and must not show any noticeable, one-dimensional, high alcohol levels. Regional vineyard sites may not be stated, only a commune or a specific vineyard site may be mentioned on the label. The application for a state control number may be submitted as of the 1st of January of the year following the harvest. If the application is approved, the wines may be sold as of the 1st of March of the year following the harvest.