A variety that is certainly of Austrian origin, from the Thermenregion. It is likely to be a natural crossing between Roter Veltliner and Savagnin that may have occurred around Gumpoldskirchen. In Austria, it is also called Zierfandler or Spätrot, in reference to its late ripening and the colour of its pale red berries.
It is cultivated on 77 hectares in Austria and is found almost exclusively in the Thermenregion, where it is used to make monovarietal wines or blended to advantage with the region's other variety, Rotgipfler, to produce so-called Spätrot-Rotgipfler wines. It is drought tolerant and thrives on calcareous soils. The variety is a sugar pump, so is also used to make sweet wines, some of which are botrytised, as well as full-bodied, rich, oily, high alcohol, dry single-vineyard wines.
It is cultivated on 25 hectares in Hungary and can be found almost exclusively in the Pécs wine district. It was first planted here in the 1800s and has fortunately remained here until this day, so it can be called a real speciality of Pécs. It thrives on calcareous, loess and loamy soils.
Cirfandli is a real sugar pump and is also susceptible to raisining under certain conditions, so it is not uncommon for its wines to contain some residual sugar, made in an off-dry or even sweet style. However, due to the small acreage dedicated to the variety, extremely few wines are made from Cirfandli.
Cirfandli wines are usually deep straw or golden yellow in colour. They are characterised by delicate aromatic notes as well as spiciness, ripe apples and walnuts from its rich grapes. Their oily, rich texture is usually accompanied by high alcohol. Sweet styles may also boast notes of[text is mising]