Unfortunately there is no information about Leithaberg DAC available.
Description to Leithaberg DAC
One of the five specific wine-growing regions in the Austrian province or generic wine-growing region of Burgenland. In 2016, a restructuring took place with changes in the designations as well as the area boundaries. Leithaberg includes parts of the Neusiedlersee-Hügelland (the designation no longer exists) and Neusiedlersee wine regions. These are the Free City of Eisenstadt, the political district Eisenstadt-Umgebung with the municipalities Breitenbrunn, Donnerskirchen, Großhöflein, Hornstein, Loretto, Mörbisch, Oggau, Oslip, Purbach, St. Margarethen, Schützen am Gebirge, Siegendorf, St. Georgen, St. Margarethen, Wulkaprodersdorf and Zagersdorf, as well as the municipalities Jois and Winden (both previously Neusiedlersee). At its own request, the municipality of Rust is not included (no longer counts as an area). In addition, Leithaberg was also assigned some vineyards of the municipality of Neusiedl am See, the rest of the Neusiedler Rieden belongs to the wine-growing area of Neusiedlersee.
Near Zagersdorf, Celtic tumuli from the 7th century BC with grape seed remains were discovered. This is why the village, along with Stillfried in the Weinviertel, is considered the oldest Austrian wine-growing community. A few centuries later, Roman settlers planted vines and initiated viticulture. Burgenland was heavily affected by Turkish invasions in the 16th and 17th centuries. The famous legend of the "Purbach Turk", who slept through the departure of his troops due to excessive wine consumption, also dates from the time of the first Turkish siege of Vienna in 1529. When he awoke, he climbed up a chimney and got stuck at the end. He was allowed to live, later married a Purbach woman and even became a winegrower.
One of the oldest documented mentions of a Trockenbeerenauslese, the so-called Luther wine, comes from the municipality of Donnerskirchen, dating back to 1526. And in Mörbisch the "Opera Ball Wine" was created for the famous ball at the Vienna State Opera. Well-known vineyards are Altenberg, Bandkräftn, Gmärk, Goldberg, Greiner, Mariental, Steinmühle and Tatschler. The Pannonian climate is characterized by mild spring, dry summer and mostly beautiful autumn. The area stretches along the border with Hungary along Lake Neusiedl, which regulates the climate and acts as a heat reservoir. The landscape is therefore also characterized by reeds and water. The Leithagebirge, the last foothill of the Alps in the north, forms a protective wall against cold winds. The soils at about 400 meters above sea level consist of shell limestone and slate with a higher clay content at the foot of the slopes.
In 2017, the vineyards covered a total of 3,097 hectares of vines. The former wine-growing region of Neusiedlersee Hügelland was substantially larger in 2009 with 3,576 hectares, but this is not comparable due to changed boundaries. The share of white wine varieties amounts to 54.7%, the share of red wine varieties to 55.3%.
Starting with the 2008 (red wines) and 2009 (white wines) vintages, the Leithaberg DAC quality level was introduced. All other quality wines must be marketed with the origin Burgenland, the country wines under the winegrowing region designation Weinland. The administration, as well as the production of the level wines for quality assurance is carried out by the Leithaberg Association. There are red and white wines. The red wine must be Blaufränkisch the red wine has to be pressed, whereby a blending of up to a maximum of 15% with the varieties Pinot Noir, St. Laurent and Zweigelt is permitted. It is aged in wooden barrels with a subtle woody note (toast aroma). It may be marketed no earlier than September 1 of the year following the harvest.
For the white wines, the varieties Chardonnay, Grüner Veltliner, Neuburger and Pinot Blanc can be used pure or in any cuvée. They are mainly aged dry in wooden barrels (regardless of size) and should show longevity and development potential. The alcohol content must be at least 12.5 to a maximum of 13.5% vol. The taste should show local typicity with the attributes spicy, elegant and mineral. A superficial primary fruit and a noticeable woody note (toast aroma) are not desired. The wines may be marketed no earlier than September 1st of the year following the harvest.