Austria

Viticulture has been practised in Austria since the times of Celtic settlements – since about 3000 years. The commune of Zagersdorf in the Neusiedlersee-Hügelland district of the Burgenland region as well as the commune of Stillfried in the Weinviertel region in Lower Austria are ocnsidered to be the oldest wine-growing communes in Austria. Grape seeds dating back to 700 resp. 900 BC were found in the two villages, both are definitely of vitis vinifera species of vines. The decision by emperor Domitian (51-96 AD) to ban the planting of vines outside of Italy was rescinded by emperor ProbusProbus Marcus Aurelius (232-282 AD), and this had a decisive effect on viticulture. From that time on, organised viticulture was practised in the provinces of Noricum (Upper and Lower Austria) and Pannonia (Burgenland). Viticulture almost came to a standstill in the long period of mass migrations. It was only revived again in the 9th century – partly under the influence of laws enacted by emperor Charlemagne (742-814 AD). The Catholic Benedictine and Cistercian orders played a major role in viticulture. In medieval times, the monasteries and bishoprics of Klosterneuburg, Melk and Göttweig were the main pillars of viticulture. The oldest wine estate in Austria still in existence, the Freigut Thallern estate near Gumpoldskirchen with a vineyard area of 70 hectares was founded in 1141 by the Cistercian monks. In fact the roots of the current Dinstlgut estate in Loiben (Lower Austria, Wachau wine-growing region) even go back as far as the 9th century.

The oldest Austria regulations related to working hours in viticulture, and also determining punishment to be meted out for the theft of wine grapes, dates back to the Habsburg duke Albrecht II. in 1352 (also see under vineyard guards). A classification of wines into different quality levels was also already in place in medieval times (for an example, see under Burgenland). Viticulture in Austria reached its peak in the 16th century, with an estimated vineyard area of around 150.000 hectares, possibly as much as 200.000 hectares, which is at least three times as much as the current area planted to vines (50.000 ha). Vineyards are recorded close to Linz (Upper Austria), near Salzburg as well as quite large areas in Carinthia and Tirol. The capital of Vienna was literally built on vineyards. What is probably the oldest book on wine in the German language was written by the cleric Johann Rasch (1540-1612), describing in detail the viticulture, cellar practices and drinking customs of this time. However, the spread of beer drinking, high taxes and the Thirty Years War all combined to bring about a decline in viticulture in the 17th century. The main problem in this development was the tax on wine, interstingly enough also known as the „Unmoney”, which was increased from 10% to 30% over a period of 12 years.

This led to many vineyards being uprooted, and wheat or other products being cultivated instead. Lesser-quality grape varieties were preferred at this stage, and used to make large quantities of cheap mass-production wine. Regulations on how to dispose of cheap wine were enacted under empress Maria Theresia (1717-1780). Numerous businesses sprang up to produce vinegar, or mustard made from grape must, as well as distilleries. Emperor Josef II. (1741–1790) on 17. August 1784 issued a written decree permitting grape growers to sell wine they had produced from their own grapes from their homes. In this he laid the foundation for the Viennese Heurigen wine bars, later to spread throughout Austria. The 19th century saw a number of catastrophes. There was an extremely cold period, then fungal diseases, viral diseases and – to top it all – phylloxera were all imported from America, destroying whole wine-growing regions. Phylloxera probably came to Austria in 1867, when August-Wilhelm Freiherr von Babo (1827-1894), director of the viticultural college that had been founded in Klosterneuburg in 1860, was given American vines by a German colleagu.

A milestone of Austrian wine history was set by Robert Schlumberger (1814-1879). In 1846 he presented his sparkling wine \"Vöslauer weißen Schaumwein\", made according to the Champagne method, which became a great success. Mechanisation and rationalisation led to a change in the old structures after World War II. The change to high-trained trellised vines, initiated by Lenz MoserSteiermark = Styria (1 plus 3 wine-growing regions) 3.291 3.821
SĂĽdoststeiermark - Southeast Styria 1.115 2.254
Südsteiermark – Southern Styria 1.741 1.066
Weststeiermark – Western Styria 433 491
Wien (1 wine-growing region) – Vienna 679 497
Bergland Ă–sterreich (Mountain regions, remainder of Austria)
Kärnten (Carinthia), Oberösterreich (Upper Austria), Salzburg, Tirol, Vorarlberg 21 34


All Austrian wine-growing regions are located in the European climatic zone (for viticultural purposes) B (Germany is in zone A, with the exception of Baden). This classification has implications in terms of EU-specific wine regulations related to chaptalisation, de-acidification, acidification and sweetening, which are laid down in detail (see also under wine laws). Quality and predicate wines must undergo a sensory as well as an analytical examination (see under official certification number). The quality categories and types of wine are very similar to those in Germany.

Yield: There is no limit on yields for table wines. From country wine upwards there is a limit of 9.000 kilogrammes of grapes respectively 6.750 litres of wine per hectare. If this limit is exceeded, the entire production must be declared as table wine.

Origin: For table wine, only „Austria” or „Austrian table wine” are permissible. For country wine, the wine-growing region must be stated, smaller units (wine-growing district, vineyard site, commune) are not permissible. Starting with quality wine, more specific specifications of origin (wine-growing region, wine-growing district, major site, commune, specific vineyard site used togather with commune) may be used, provided the wine is 100% sourced from the stated area.

Heuriger: This term, meaning „this year’s wine”, may be used for table wine, country wine and quality wine, provided the grapes were picked exclusively in Austria, and the wine was produced in Austria. The wine may be sold to distributors and resellers only up to the 31st December of the year following the vintage, and may be sold to consumers only until the 31st of March of the following year. If the wine is filled into bottles, tetra-packs or ceramic containers, the vintage must be stated.

Vintage: May not be stated for table wines. It may be stated for country wines and quality wines provided at least 85% is from the stated vintage. Preidcate wines and Heurige wines must state a vintage.

Variety/Varieties: May not be stated for table wine. It may be stated from country wine upwards provided the wine consists of a minimum of 85% of the stated variety. Two or three varieties may be stated if all the grapes are of these varieties, and if the blend is relevant for the style of the wine concerned. They must be stated in order of volume share in the blend, with the largest share being named first. The variety must be stated for Spätlese and Auslese wines.

Style/Taste: These are usually stated on the label. A wine is considered dry if it has a residual sugar content of no more than 4 g/l, or up to a maximum of 9 g/l provided the total acidity is not more than 2 g/l lower. For instance, if you have a residual sugar of 8 g/l, and want to call it dry, you must have a total acidity of no less than 6 g/l. The maximum values are: extra dry (rarely used) or „Suitable for diabetics” 4 g/l, dry 4 resp. 9 g/l, off-dry 12 g/l, semi-sweet or mild 45 g/l and sweet morethan 45 g/l.

Increasing the residual sugar: Quality wine may be sweetened with a maximum of 15 g/l of unfermented sugar, this is not permissible for Kabinett and predicate wines. For sweetening agents see under sweetening.

Increasing the alcohol content: permissible for white wines up to a maximum of 12,8% vol (19 °KMW) and for red wines up to a maximum of 13,6% vol (20 °KMW). Not permitted for Kabinett and predicate wines. See also under chaptalisation.

Tafelwein/Table Wine: Minimum must weight of 10,6 °KMW (53 °Oechsle), 6% vol alcohol and 3,5 g/l total acidity. May not be bottled in bottles of less than one litre content (exception Bergwein).

Landwein/Country Wine: Must be sourced exclusively from a single wine-growing region. Minimum of 14 °KMW (70 °Oe), minimum 6% vol alcohol, minimum 4 g/l total acidity, maximum 6 g/l residual sugar.

Bergwein/Mountain Wine: the deisgnation may be used for table wine, country wine and quality wine provided the grapes are sourced from terraced or sloping sites with a gradient of more than 26%, and provided the wine was produced in Austria.

Quality wine or Quality wine b. A. (bestimmten Anbaugebiets, from a specified region): Minimum of 15 °KMW (73° Oe), alcohol content minimum 9% vol, for predicate wines a minimum of 5% vol, minimum of 4 g/l total acidity (the previous regulations pertaining to sugar-free extract and ash were eliminated in 1999).

Kabinett: Higher level of quality wine, but unlike Germany is not a predicate wine. Minimum of 17° KMW (85° Oe), maximum 13% vol alcohol content, maximum 9 g/l residual sugar.

Prädikatswein/Predicate wine: Must comply with all requirements for quality wine. Residual sugar may only be derived from stopping fermentation (remainder left after fermentation is completed). The minimum alcohol content is 5% vol. Spätlese wines may not be sold before the 1st of March of the year following the harvest, the other predicate may only be sold as of the 1st of May of the year following the harvest. Starting with Auslese level there are requirements for an increasing percentage of the grapes to be overripe, dried and botrytised.

Spätlese: Minimum 19 °KMW (94 °Oe); fully ripe grapes (late harvest).

Auslese: Minimum 21 °KMW (105 °Oe); fully ripe. Selected grapes (special late harvest).

Beerenauslese: Minimum 25 °KMW (125 °Oe); overripe and/or botrytised grapes.

Ausbruch: literally: broken out) Minimum 27 °KMW (135 °Oe), exclusively overripe, botrytised, raisined grapes. Ruster Ausbruch from the Burgenland region is an Austrian speciality. Must extraction is permissible.

Trockenbeerenauslese: Minimum 30 °KMW (150 °Oe); botrytised, raisined grapes.

Eiswein/Ice Wine: Minimum 25 °KMW (125 °Oe). The grapes are picked and pressed in frozen condition, the water (ice) remains in the pomace. If the must weight is not achieved, the wine must be sold as a quality wine.

Strohwein (straw wine, may also be called Schilfwein since 2002): Minimum 25 °KMW (125 °Oe). Must be produced from fully, ripe, sugar-rich grapes that were stored for a minimum of three months before vinification either on straw or reed mats, or were hung up on strings or something similar to dry. An amendment to the law in 2002 provides that the grapes may already be pressed two months after picking, provided the must weight is at least 30 °KMW. If the wine does not achieve the required must weight, it must be sold as a quality wine.

Leading institutions, bodies, authorities and research facilities in Austria involved in viticultural research, control, organisation, teaching or publications include the BKI (Bundeskellerei-Inspektion – federal inspectorate of cellars), Klosterneuburger Weinbauschule (viticultural college at Klosterneuburg), ÖWM (Österreischische Weinmarketing Gmbh – Austrian Wine Marketing Company), Silberberg and Weinakademie Österreich – Austrian Wine Academy.