Loess is a kind of soft, or “loose” (yes, that’s where the name Loess comes from) sedimentary rock made from ancient dust deposited by glaciers, winds and water. The Wagram is best known, however, for what lies on top of that ancient riverine formation: deep Loess soils. The hill itself was originally carved by the Danube river over eons, and the gravelly subsoils with loamy marine clays reflect that. The north side of the Wagram is basically one big but gentle hill – called the Wagram – covered in vines. The Danube divides it into north and south sides. The Wagram region is just northwest of Vienna. Where is the Wagram and what is the terroir like? And all of this is reflected in the unique wines themselves, which braid these elements into a natural richness and complexity lifted by freshness and, at their best, scintillating mineral notes. Yes, in the Wagram everything comes together in the most purely Austrian way possible: grapes, climate and microclimate, soils, and people. And the top winemakers are devoted to exploring and protecting the region’s – and the country’s – unique viticultural heritage. The climate is purest continental, with moderating effects from the Danube (what is more Austrian than the Danube?), and northern winds. In fact, today Roter Veltliner is only really grown in the Wagram. The leading grapes, Grüner Veltliner and Roter Veltliner, are only grown in Austria. Ironic, since it’s the newest DAC (“Districtus Austriae Controllatus,” Austria’s equivalent of the old French DOC) and far from Austria’s most famous region.īut it’s hard to think of a region that is more uniquely Austrian. It may seem ironic but we think of the Wagram as the most quintessentially Austrian wine region.
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