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The Wine-growing Region

Our vineyards, which total around 10 hectares, spread out over the gentle hillsides of Rust’s hill country.

They point towards the southeast and have sunlight from morning till evening. The oldest vineyard was planted in 1955 and the youngest was opened in the Riede Vogelsang area in 2013. (Riede is an Austrian term describing special winegrowing areas.) We oversee a rather broad spectrum of grapes, with Welschriesling, Weissburgunder, Grauburgunder, Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt.

The wine region

Free city Rust - at Lake Neusiedl

We are located in northern Burgenland, on the western bank of Lake Neusiedl. With an area of around 320 km2, the westernmost steppe lake in Europe is also Austria’s largest lake – and as a “temperature regulator” it is also very important for wine-growing in our region, which is part of the Pannonian lowlands. It came about millions of years ago when the Pannonian Sea dried up, forming the basis for the soil. The “Ruster Schotter” (“Rust crushed rock”) is a special type of soil that consists of loamy sand, lime scale and primary rock. Sometimes ammonites are found embedded in the rocks. The Bernsteinstrasse, an important ancient trade route, also left traces – in the form of clay fragments.

Many hardworking helpers harvest the grapes exclusively by hand. For the dry white wines, the grapes are de-stemmed and pressed and the wine lees settle overnight. Subsequently, they ferment at 19° to 20°C and then remain on the yeast for some time, which allows them to develop their typical character and style. The red wines are fermented at 29°C and then lie on the skins for about 14 days before being gently pressed. Subsequently, they ripen for 9 months (Zweigelt) or 14 months (Blaufränkisch) in large oak barrels in the wine cellar.

The stars in our cellar are the “sugar babies,” fine dessert wines, especially the “Ruster Ausbruch.” For them we use berries that have shrunk to raisins; the berries are afflicted with botrytis. We harvest them from the best white wine vineyards and allow them to sit for several hours before pressing. The musts usually ferment for another 3 to 4 months, until they reach an alcohol level of 10 to 12%. Afterwards, they spend two years in small acacia barrels before we bring them to market.

By the way, the term “Ausbruch” (a German term for wine made from select, fully ripened grapes) is reserved for Trockenbeerenauslesen (lit. “dried berries selection,” a medium- to full-bodied dessert wine) from the town of Rust, Austria in the wine laws, which protects the origin of wines that bear this label.

Heidi Schröck

Rathausplatz 8 | 7071 Rust | Österreich
T +43 2685 229