The Zweigelt is Austria's most popular red wine. This is - not least - due to the versatility of its crossings. Ranged from fine and fruity, classically matured wines to powerful top end wines from barrique barrels. The Zweigelt owes its special regional nature - juicy and fruity, yet slightly salty in flavour - to distinctive regional characteristics: small and medium-sized salt and soda lakes, an underground mineral water lake and the special Pannonian microclimate which is regulated by the Lake Neusiedl. This provenance combined with the craftsmanship of each individual winemaker, results in this impressive multifaceted variety of red grape.
From the bright side of Austria.
The NEUSIEDLERSEE DAC Zweigelt is characterized by a dark ruby color with a slightly violet edge and an almost opaque core. One smells and tastes a lot of cherry, red berries (blackberry, blueberry), a little plum and a variety of meadow herbs. This complexity is not least thanks to the crossing of the Blaufränkisch with St. Laurent.
used wooden barrels and/or high-grade steel tanks
Alcohol: min. 12 % vol.
The application to obtain the Federal Inspection Number may be submitted from 1 February of the year following the harvest.
The aroma spectrum of the NEUSIEDLERSEE DAC RESERVE Zweigelt resembles that of the classically matured wines - in steel tanks and / or used wooden barrels - but has a darker fruit and fuller body. The typical regional slightly salty seasoning is also more pronounced. Partly responsible for this is the mandatory maturing period of at least 18 months and the fermentation in large oak barrels or barrique vats. The result is a powerfully expressive wine with the ability to be stored for long periods. Mature, but always soft tannins support the typical juiciness, which makes the wine - in the truest sense of the word - enjoyable. Individually vinified each winemaker brings the full width and regional character of the grape in to the bottle, giving each glass his own personal style.
Big wooden barrels and/or Barrique vats
Alcohol: min. 13 % vol.
The application to obtain the Federal Inspection Number may be submitted from February 1st of the second year following the harvest.