Thermenregion

Styles

Principal grape varieties

Terroir

• Soils: heavy, sandy, loamy calcareous brown earths and lime-rich gravel soils characterize the region.
• The Wienerwald shields against northerly winds; climate: cold winters, hot dry summers, 1,800 sunshine hours, 650 mm of precipitation.
• North-westerly hillside sites with heavy, calcareous soils favour white varieties such as Zierfandler, Rotgipfler, and Neuburger.
• Tattendorf and its surroundings: lean gravel soils promote red wine quality; red wine enclaves also occur in Sooß and Bad Vöslau.
• The highest point is the Anninger; the region extends southward from Wien to south of Baden.

• Thermenregion was created in 1985 through the merger of the former regions of Gumpoldskirchen and Bad Vöslau. (via Wikipedia · CC BY-SA 4.0)
• Vines are trained exclusively in high-culture on wire trellises.

• Lime-rich gravel soils in Tattendorf and its surroundings promote red wine quality; the heavy calcareous soils of the hillside sites favour white wines.
• The autochthonous varieties Zierfandler and Rotgipfler define the white wine profile; Pinot Noir represents the red wine tradition around Sooß and Bad Vöslau. (via Wikipedia · CC BY-SA 4.0)

• Lean gravel soils in Tattendorf and Bad Vöslau favour high red wine quality; the heavy calcareous soils of the north-western hillside sites are well suited to white wines.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-AT-A0229
• Official trade body site — Regionales Weinkomitee Thermenregion