Thermenregion
The Thermenregion, located in Lower Austria, is known for its unique blend of traditional grapes, producing approximately 240,000 hectoliters of wine annually. Covering an expanse of 2,182 hectares ideal for grape cultivation, the region is recognized for its distinct types of wine, particularly the Designation of Origin Certified (DOC) wines. Notable for its amalgamation of Gumpoldskirchen and Bad Vöslau districts in 1985, the region extends from the Wienerwald forests to beyond the town of Baden, reaching the highest point at Mount Anninger (675m). The northern part around Gumpoldskirchen is renowned for its white wine varieties, Zierfandler (or Spätrot) and Rotgipfler, while the region also takes pride in its red wines, prominently those produced from Sankt Laurent.
| Region | Thermenregion |
|---|---|
| Country | Austria |
| Climate and soil | The Thermenregion boasts a unique climate and soil composition that contributes to its distinctive wine production. The region experiences a temperate climate with an average annual temperature of 10.1°C, making it conducive for grape cultivation. The vineyards thrive under the warm summers and mild winters, providing an ideal mix of moderate rainfall and plenty of sunshine. The soil in the region is a complex blend, predominantly composed of loamy soil derived from finely grained deposits. There are also areas characterized by coarse fractions, providing a diverse soil structure that brings out the unique flavors and aromas in the wines produced. The combination of climate and soil creates a perfect environment for the cultivation of both white and red grape varieties in the Thermenregion. |