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Although not as common as whites, red wines do also have a long tradition in
the Burgenland region. In some parts people even used to grow red wines
almost exclusively. The region around Lake Neusiedl is blessed with the most
favourably and warmest climate of Austria. Nowhere else the sun shines so
many hours a year, and the average temperature is that high. Together with
low rainfalls of less than 600 mm within an average year these are ideal
condidions for growing high quality red wines. Even the late-ripening
Cabernet Sauvignon, which only really ripens in good years in most of the
other Austrian wine growing regions finds its ideal environment. Therefore,
and because of the present consumers trend to reds, more and more vineyards
are replantet using red varieties. Gols which was an almost entirely white
wine growing comunity (about 90 %) in the past has in the meanwile evolved
to the greatest and most successful red wine growing community of
Austria.
Harvesting red wines normally starts a little later as with whites. In
average years early varieties are picked at the end of September, while the
latest, the Cabernet Sauvignong, ripens until the end of Ocotber. Only high
grade Prädikatsweine like Beerenauslese, Ausbruch Trockenbeerenauslese
or Eiswein are harvested even later.
Red wine grapes are harvested manually and then de-stemmed alike white wine
grapes, but the further treatment is very different. Because the must of red
wine grapes, which are actually blue, is as clear as the must of white
grapes, one additional process is needed before pressing. The grapes are
crushed and the originating pulp fermented in dedicated pulp fermentation
tanks. Complementary to white wine technology not only the pressed out must,
but the entire crushed grapes are fermented. Due to the long lasting and
intensive contact between the fermenting must and the grapes skins, the
colour they contain is leached out and turns from blue to red thereby.
Associated with the colour, other valuable components like tannins and
minerals become dissolved in the must and afterwards are responsible for the
tender-bitter taste as well as for the well known healt promoting effects of
red wines.
Following fermentation, the young red wine is pressed out and filled into
big or small oak casks (the latter called Barriques which are used for
"barrel ageing") and undergo a malolactic fermentation whereby the sour
malic acid is converted into the much milder lactic acid, making the wines
smoother and easier to drink. After further ageing of at least several
month, and up to more than a year, the red wines are bottled at last.
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