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Neuburger

Our Neuburger
After the Neuburger has eked a shadowy existence in recent years and still is eking, we strive more and more to get this great variety to the place where it belongs - near the top! A harvesting date that is not too late to achieve about 18 degree KMW and save the natural acidity so the wine can be an elegant and fruity one. A proud sample for the whole region!

Dining companion for:
brawn, salads, light meals

Vineyard:
Dipel, Ruffenbrunn

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General information for the Neuburger

The Neuburger is a variety that spreads only in Austria, especially in the Thermenregion. The origin of Neuburger is unknown. Maybe it comes from a natural random intersection of White Burgundy x Sylvaner. He often produces rich, full, mild wines with very fine, nutty bouquet, but can also be very fruity and fragrant. He will be greatly appreciated by connoisseurs, but its growing area is declining. Strongest distribution is as mentioned in the Thermenregion but it can also be found in Krems, the Wachau, Vienna and Burgenland. In the Thermenregion, he was often planted in Spätrot Rotgipfler vinyards to increase the wine quantity!

A small encyclopedia

KMW: Klosterneuburger must scale – With that number the sugar content in the grape juice is indicated in weight percent.

More info at: www.wikipedia.org

BSA: Malolactic fermentation - by the addition of starter cultures (bacteria), the malic acid, a part of the total acid in wine, is largely reduced to lactic acid and CO2. Thus, the total acidity is reduced, and in addition it gaves the wine richness and complexity.

The grapes

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