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The Wine-Growing Region Of Sopron

THE WINE-GROWING REGION OF SOPRON

The region of Sopron is one of the oldest Hungarian wine-growing areas. It is situated at the foot of the Alps, on the low hillsides and gentle slopes bordering Lake Fertő. The 1,400 cultivated hectares surrounding the shores of Lake Fertő enjoy a favourable climate as the warmth of the sun is reflected from the water, and its constant evaporation protects the vines. The soil structure is rich in loess, mica-schist and clay - providing a perfect basis for an excellent viniculture.

Wine growing here dates back to the Celts, who became aware of the favourable climatic and natural conditions of the area as early as 300 BC. The introduction of viniculture is confirmed by the grape seeds that were revealed during the archaeological excavation of tombs. During the time of the Roman Empire, Probus Caesar made his solders plant grapes around the town, which was then called Scarbantia. Later, under the protection of the Franc Empire, Bavarian settlers laid the foundations of grape-growing and wine-making, which have continued to date.

At the beginning of the 14th century Sopron was one of Hungary’s most important wine-growing regions, and its commercial links reached far beyond the old frontiers of the country. For their excellence, the wines of Sopron were ordered for the tables of kings and archdukes, and occasionally even played a role in pacifying Europe, reconciling bickering sovereigns. The town archive has several letters with similar contents. These records sometimes refer to the wines’ use as medicine for the queens’ stomach complaints, and to orders from Royal Courts and imperial meetings.

As a result of its status as a free royal city, Sopron had various wine-related privileges as well. In its heyday it gradually became the centre of Hungarian and even European wine trade, the western gate of the Carpathian Basin. Working constantly to maintain the quality of their viniculture, the citizens of Sopron cherished the good reputation of their wines with jealous eyes. No wonder they introduced drastic regulations to protect their wines, including wine tolls, wine selling licences, or those governing the transport of non-local wines into the town or controlling the wine trade in general. From the 19th century onwards, the Sopron area’s viticulture became famous far and wide, as a result of the diligent work of its farmer citizens- or ’poncichters’ as they were called here. In Sopron, unlike other regions of the country, wine-cellars were not built in the vineyards, but inside the town, under the stone houses. These wine-cellars provided safety for their owners, who, based on the right assigned to them by the town, were allowed to sell their wine locally in their own „Buschenschank.” However, the devastation of the plant disease phylloxera halted the advancement of the wine-growing region, and the replanting of the area also failed to bring a turn for the better. Three-fourths of the wine-growing region around Sopron, which had previously been famous for its white wines, were planted with red grapes, and are now consequently dominated by these varieties. Nevertheless, white wines are still appreciated. The wines grown here are pronouncedly acidic and rich in tannin, and are most liked by discerning consumers. Wine-growers of other regions are especially fond of buying Sopron wines to blend them with their own varieties.

The ’flagship wine’ of the region is Kékfrankos; its barrique version often wins international appreciation. Zweigelt, Cabernet Sauvignon, Merlot and Pinot Noir plantations are also notable.

We must also mention the white wine varieties, Green Veltelini, Chardonnay, Sauvignon Blanc, Tramini, Irsai Olivér, Zenit, Early Red Veltelini and Királyleányka.