Burgenland

Burgenland is Austria's second wine-growing region and is on the border with Hungary. In Burgenland, which includes the areas of Neusiedlersse, Niusiedlersee-Hugelland, Mittelburgendland and Sudburgenland, more than a third of all Austrian wine is produced. The majority of the vineyards are located around Lake Neusiedl, a long stretch of water more than 32 km always shrouded in fog during the long and warm autumns, which climatically influences all the reason. In Burgenland, white, dry red and sweet wines are produced. Sweet wines are produced in the north-eastern part of Lake Neusiedl, using Welscheriesling grapes or Wiessburgunder or Neuberger or Traminer or Furmint, which are left to overripe and attack with noble rot. The sweet wines fall into the category Beerenauslese, Trockenbeerenauslese, and Ausbruch. The latter is produced with grapes attacked by noble rot, to which is added fresh must of partially botred grapes, in the model of the most famous Tokaji. The area also produces interesting Chardonnays and red wines based on local vines such as the Blaufrankisch, the Zweigelt and the St. Laurent. Among the best producers are Gut Oggau, Alois Kracher, Christian Tschida, Judith Beck, and Alex Koppitsch.