Anna Blume

Linden-leafed, part of the hidden wealth of our wine country in variety and a possible answer to the climatic changes. The linden-leafed variety was a dominant variety of high quality in the Pannonian region, because it is not for nothing that this variety is a basis of the world-famous Tokajer. The variety lost its cultivated area in 1921/22 after the First World War, when Burgenland came to the territory of Austria and at that time was supposed to remind as little of the Hungarian past as possible. In the 1960s, when there was a large-scale change over the crop to hochstamm and a more extensive cultivation, in many places the linden leaf was replaced by other varieties in new plantings, also its late maturity and a certain susceptibility to fungi should be the winegrowers facilitated the decision to dispense with this variety. In 1985, the legislator determined which varieties were approved for quality wine production. At that time, this old variety had already lost so much popularity and cultivated area that the Austrian wine law did not include the linden leaf in the vine list and therefore it can only come on the market as a wine without any reference to grape variety, vintage and Vineyards.

Ampelographic description of the Lindenblättriger grape variety

Synonyms: Harslevelü in Hungary; Lipovinain Slovakia and the Czech Republic;

Origin: Old Hungarian variety. Probably caused by natural fertilization.

Order: Vitis vinifera -convarietas pontica -subconvar. balcanica -provar. microcarpa -subconvar. zemplenica

History: Came in cultivation in the first half of the 19th century.

Distribution: Originally spread in all wine-growing areas of the monarchy. Today, unfortunately, the variety has been pushed back significantly. However, they can be found on the slopes around Tokaj, often also mixed with Furmint. Smaller areas can also be found in the Erlauer area, on the slopes around Matra and around Villany.

Description: Strong-growing variety with an average number of upright rods. The internodium is yellowish-brown colored, partly patterned, conspicuously feared, rough, medium long, medium-thick, roller-shaped. The knot is slightly darker. The eye is medium brown, sharpened, medium-sized. The young shoot is felty woolly coated, reddish-green. The shoot tip is equally felty woolly, green; the leaf surface is concavely stretched. The inflorescence is triple branching. The flower is bi-sex, spherical with medium-sized fruit knots. The leaf is medium in size, barely lobed, as long as wide, wavy, grassy green, firm, greasy, barely shiny. The shoulder bay is medium-deep, open. Leaf surface smooth, underside woolly hairy. The edge of the leaf is pointedly toothed. The stem is woolly, brownish-green, short. The maturing grape is astig, loose, very long, very large with a long grape stem. The berry is round, small, white, dotted, barely matured, multi-core. The pulp is soft, juicy, melting. The taste is neutral, the shell medium thick. The core is elongated, small, maroon. Sprouts and flowers rather at medium times, matures late. Needs therefore a long growing season.

Biological properties: A strong-growing strain with good fertility, good yield and high sugar-forming capacity. Long yield and service life. Slightly sensitive to frost and dryness. The fungal sensitivity is high. Must be thinned to 4 to 6 grapes per stick. In order to determine the time of reading, both the colour change from greenish to bright yellow must be observed and special attention should be paid to the acidity. Since this is high for a very long time and decreases rapidly from reaching physiological maturity. With the disappearance of the acidity, the fine aroma also decreases.

Technological characteristics: Hand-picked is favorable due to the build-up of grapes and proceeds quickly. The rebelshould should be avoided as the grapes have a very long stem structure. A whole grape pressing with previous crushing and mash life is advantageous because the berries without sufficient enzymatic digestion very sticky, glichthed the drainage channels of the press and thus the juice run-off is hindered.

Wine characteristics: Due to its extremely late ripening in October and its moderate sugar formation, the linden leaf brings the best conditions for a wine with moderate alcohol values with a lively, fresh acidity structure. The variety is therefore a perfect strategy for climate change. Smell and aroma are reminiscent of lime blossoms, hay and almonds. With increasing maturity, a hint of ring lotts and quinces develops, and so it reminds a little of Riesling. The fresh and radiant acidity brings the wine to life, only at the second sip it reveals its depth, but then shows its true size over time.

Economic characteristics: Very valuable production site. The planting should be promoted locally.

Ms Lindenblatt

In June 2014, in our existing vineyard, the first 490 wine plants were refined with the variety Lindenblättriger (Harslevelü) and in 2015 another 490 sticks followed. The first harvest in autumn 2015 yielded around 400 bottles. The grapes were harvested by hand and the white wine mash had over 24 hours of contact with the juice before being pressed. The juice was fermented in the small acacia wood barrel and after storage on the whole yeast, the woman Lindenblatt was bottled in December 2015.