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Kerschbaum Paul

The winery is located in the municipality of Horitschon in the Austrian DAC area of Mittelburgenland. It is run by Paul and Gabriele Kerschbaum and their son Ing. Michael Kerschbaum as managing directors. The oenologist Ing. Josef Pusch is responsible as the manager. In 2001 the cellar was extended to three floors with fermentation room, barrique cellar and bottle storage. The vineyards comprise 35 hectares of vineyards in the areas Dürrau, Gfanger, Hochäcker and Kirchholz. They are exclusively planted with red wine varieties, some of which are over 60 years old. The main varieties are Blaufränkisch (65%), as well as Zweigelt (25%), Cabernet Sauvignon and Merlot. The vineyards are cultivated in a near-natural way, with two thinning out operations for the purpose of reducing yields to improve quality. Only selectively harvested, physiologically ripe and healthy grapes are processed.

The long-lasting wines are gently macerated for 25 days to 35 days at a controlled temperature and mature in wooden barrels of various sizes (French barriques with 225 and 500 l, oval oak barrels with 1,900 and 2,500 l, wooden fermentation stands with 5,000 l). in wooden barrels and used or new barriques. The flagship of the house is the red wine cuvée "Impresario" (predominantly Blaufränkisch, as well as Zweigelt, Merlot, Cabernet Sauvignon), which matures for 16 months in barriques and 3 months in large wooden barrels. Other premium wines are "Blaufränkisch Dürrau" (at least 14 months in barrique), "Blaufränkisch Hochäcker" (large wooden barrel and barrique) and the cuvée "Kerschbaum" (Merlot, Cabernet Sauvignon, Blaufränkisch), which is only vinified in special years. A bottle-fermented rosé sparkling wine is also produced. The winery is a member of the associations Blaufränkischland Mittelburgenland and Renommierte Weingüter Burgenland.

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