Glossary

Also known as organic viticulture, this is a specific form of viticulture with a focus on protecting the natural ecological system. The methods are certified and inspected in the various stages of viticulture.

Declaration of geographical origin of a wine or grapes, from which a wine is produced. The EU differentiates between wines with protected geographical indication (Landwein in Austria) and wine with protected designation of origin (Qualitätswein in Austria).

Influence of contact with air (oxygen) towards the aromatics and taste of wine. Aromas reminiscent of apple peel or apple juice, see also fermentation and maderised.

Refers to the colour intensity of the wine, in this case a pale wine.

A wine that is well past its peak, and no longer tastes as good as it once did.

Refers to a wine with mature aromas and taste, that has reached its peak and is a pleasure to drink.

The pepper spice aroma is a characteristic that is also specific to Grüner Veltliner from the Weinviertel.

The positive description for blossomy, floral aromatic impressions of a wine, for example the rose petal fragrance with Traminer.

Aroma of mature white wine, with an aroma reminiscent of kerosine, tar and coffee. These aromatic components are particularly prevalent in aged Riesling.