Danube terraces Roter Veltliner

Slow Food Presidium

On the North side of the Danube River, starting from the ancient city of Krems, an area with a great agricultural and above all wine-growing vocation is located. This vocation is demonstrated by the splendid terraces of the five wine regions that extend within a radius of 30 km: Wagram, Traisental, Wachau, Kremstal and Kamptal.

The terraces are located in a wide valley formed by the Danube in the ice age, with a particular microclimate, which is the result of the encounter between the cold northern winds, coming from the Bohemian massif, and the warm ones coming from the south-east Pannonian plains. A perfect climate for viticulture, which gives the grapes an intense, sweet aroma and a bright color.

Although there are several terroirs in the area described, it is the löss that gives the wine its mark and provides substantial support to the terraces. It is a clayey-sandy soil of a deep yellow or reddish-yellow color, which thanks to its ability to retain water and its minerals richness creates the perfect conditions for the cultivation of Roter Veltliner, a rustic vine, with berries that turn to dark pink when ripe. Its tendrils are bronze, as is the shoot.
Thanks to its low water and nutrient requirements, it resists even in the driest areas. It ripens around mid-October, when the berries reach their highest level of pectin and the pulp is gelatinous.

The origins of this variety date back to the presence of the Romans in the region: when a Roman soldier withdrew from the battlefields to pursue a quiet and rural life, he was granted a small patch of land so that he could produce and sell wine of ancient Roman varieties, such as Roter Veltliner.
Between the 9th and 11th centuries, after a long interruption in viticulture, some Baverese monks arrived in the region and resumed production, exploiting the vines already present in the area. During the Habsburg Empire, the Roter Veltliner spread to many wine regions of the country.
However, starting from the 1950s its cultivation was reduced, to remain only in its current refuge: the terraces on the Danube, near Wagram. The industrialization of viticulture, which involves the use of tractors and synthetic chemicals to maximize the yield and flatten wines, has caused the almost total disappearance of the Roter Veltliner, unsuitable for this type of practice.

Fortunately, some tenacious winemakers have preserved this variety, whose organoleptic characteristics are increasingly appreciated, for its delicate floral scents, spicy notes and strong style, with a long and elegant finish.

The winemaking model differs according to the cellar and the terroir, a feature that makes Roter Veltliner always surprising and never boring. Furthermore, each winemaker uses its own yeasts and it is forbidden to add sugars or acidifiers. The harvest must be manual, so as to better select the grapes. The simpler versions can age between 3 and 5 years, while the more audacious can even go up to 15 years and beyond.

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In the 1980s, the Roter Veltliner had practically disappeared from the market: more and more industrial practices to maximize yields, had in fact caused the decline of many traditional varieties.

In 2008, a small group of organic producers from Roter Veltliner decided to challenge this system, starting a work of product recovery and promotion, also promoted with the help of Slow Food Waldviertel. The product was then included in the Ark of Taste and the producers began to create a network with other Slow Food local chapters in the area. Quickly, the group expanded, including several local stakeholders engaged in the struggle to preserve natural foods and wines and to give the region a more sustainable direction.

The creation of the Presidium aims to safeguard and increase the production of Roter Veltliner, telling consumers and the media the rich history of this grape, as well as of the entire wine region.
The production protocol follows the regulations of organic cultivation, also establishing the use of indigenous yeasts in the winemaking process and manual harvesting. The producer group also decided not to sell below a level, which is lower than production cost of organic wine.


Production area
Municipalities of Fels am Wagram, Großriedenthal, Kirchberg am Wagram, Ruppersthal, Gedersdorf, Glaubendorf, in the wine regions of Wagram, Traisental, Wachau, Kremstal and Kamptal, in Lower Austria.

The Roter Veltliner is harvested from the end of September until mid-October


Familien Weingut WIMMER-CZERNY, ObereMarktStr.37, A-3481 Fels am Wagram, Tel. +43 6769354094, weingut@wimmer-czerny.at

Bioweingut Familie Bauer, Hauptstraße 68, 3471Großriedenthal, info@familiebauer.at

Weingut Fritsch, Schlossbergstraße 9, A-3470 Oberstockstall, Tel. +43 22795037/13, info@fritsch.cc

Arkadenhof Hausdorf, GesbR.m Neudegg 6, 3471 Großriedenthal, Tel. +43 22797214, moritz@hausdorf.at

Weingut Mantlerhof, Brunn im Felde, Hauptstrasse 50, A-3494 Gedersdorf, Tel. +43 27358248, weingut@mantlerhof.com

Weingut Mehofer, Neudegg 14, 3471 Großriedenthal, Tel. +43 2279 7247, judith@mehofer.at

Weingut Martin Obenaus, Lange Zeile 24, 3704 Glaubendorf, www.weingut-obenaus.at, office@weingut-obenaus.at

Gut Oberstockstall, Ringstraße 1, 3470 Oberstockstall, info@fritzsalomon.at

Weingut Schabl, Kremser Straße 13, 3465 Königsbrunn am Wagram, Tel. +43 22782287, office@weingut-schabl.at

Bioweingut Soellner, Hauptstraße 34, 3482 Gösing am Wagram, kontakt@weingut-soellner.at


Last modified: 22 Jan 2022
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