Austria is best known for producing almost exclusively white wines, without vinification in wood to maximise freshness and floral notes. Usually, grapes such as Grüner Veltliner, but also aromatic Traminer, Furmint, Chardonnay, Riesling, Sauvignon, etc. are vinified in purity.
The most widely cultivated red grapes are Blaufrankisch, Cabernet Sauvignon, Zweigelt.
Burgenland on the Hungarian border is known for wines attacked by noble rot (the nearby lake gives it an ideal climate for Botrytis) Ausbruch is a botrytised wine with a winemaking process very similar to its neighbour Tokaj Aszù. The influence of the lake is also optimal for Beerenauslese, Trockenbeerenauslese and Eiswein produced in the north.