Natural wine from Burgenland: from the beginnings to today
Burgenland in Austria is one of the most important regions in Austrian viticulture, especially for red wines. In the 1990s there was a growing movement towards biodynamic viticulture and natural wines - ultimately also due to the wine scandal in the 1980s.
Vintners in Burgenland have opted for organic and biodynamic cultivation methods in order to improve the quality of their wines and to protect the environment. A return to the essentials. No pure culture yeasts, no or only minimal use of sulphur, no fining-a striving for quality that has long been present among top winemakers.
The approximately 12,000 hectare region itself is known for its outstanding red wines, especially from the Zweigelt, Blaufränkisch and St. Laurent varieties, although white grape varieties such as Welschriesling, Grüner Veltliner, Chardonnay or Weißburgunder are naturally also grown. Natural wines from the south of Burgenland, such as those from the Eisenberg, usually taste fresher and more meagre, while the heavy clay soils in central Burgenland around Lake Neusiedl produce extremely fruity wines with good length. On the eastern slopes of the Leithagebirge with its limestone and slate soils, complex white wines thrive, especially Weißburgunder and Chardonnay.