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Appellation · Austria

Kamptal

A leading Austrian DAC for Grüner Veltliner and Riesling, centred on the Heiligenstein vineyard.

Kamptal DACcontinental

About Kamptal

Kamptal produces wines with a little more roundness than the Wachau, and the Heiligenstein is among Austria’s most celebrated single vineyards.

What the name means

Legal name
Kamptal DAC
Type
Districtus Austriae Controllatus (DAC)
Set by
Österreichische Weinmarketing / national wine law
Recognised
2008
Regulates
Origin, plus grape varieties, maximum yields, minimum ageing.

An origin-typical designation: the wine must be made from the varieties and in the style the district is known for, in a defined regional / village / single-vineyard hierarchy. Austrian wines from the same place that fall outside the DAC style are labelled under the wider federal state instead.

Grapes

Wines from here

white

Grüner Veltliner

Austria’s signature white: dry, high in acid, with a white-pepper and lentil savouriness found in almost no other variety.

white

Austrian Riesling

Dry, stony, powerful Riesling from the terraced Danube — quite unlike German examples despite the shared grape.

sparkling

Austrian Sekt

Austria’s sparkling wine, governed since 2015 by a three-tier quality pyramid — Klassik, Reserve and Grosse Reserve.

Rules worth knowing

Confirmed in the EU register

Kamptal is registered as a Protected Designation of Origin (PDO), file number PDO-AT-A0209, protected at EU level since 1996.

Article 107 of Regulation (EU) No 1308/2013

Specification published: Official Journal C, C/2025/2992, 27.5.2025 · Official Journal

Only the rules that change what to expect in the glass or on the label. WineHQ does not reproduce production specifications, and each entry carries the date it was last checked because appellation rules change.

The designation is confirmed above. WineHQ has not read this appellation’s production specification, so it publishes no yields, ageing minima or permitted-variety lists for it — those come from the document linked above, not from a summary of it.

What to eat, and how to serve it

Derived from this region’s signature styles. Each is listed separately, because a region does not have one serving temperature.

Grüner Veltliner

Serve at 8–11°C (fridge cold).

Try with trout, asparagus or saag paneer.

Austrian Riesling

Serve at 9–12°C (fridge cold).

Try with fillet steak, salmon or asparagus.

Sources

Sources consulted