On the edge of the Alps, the Austrian vineyard marks the beginning of the great Eastern European vineyard, which extends to the Czech Republic, Slovakia, Romania or Hungary. In Austria, the entire eastern part of the country is devoted to winegrowing, from the Wachau and the Weinviertel in the north to the Steiermark in the south of the country, not forgetting the famous Burgenland, which borders the shores of Lake Neusiedel to the south of Vienna, the capital. Some thirty grape varieties are listed from north to south, with the most planted white grapes being Grüner Veltliner, Welschriesling and Weissburgunder, and the reds being Zweigelt or Rotburger, the noble Blaufränkisch and Blauer Portugieser. Aromatic, lively, spicy whites with notes of citrus and white pepper. Fruity, round and comforting reds with a mineral tension.
After the infamous Wein-Skandal of the 1980s, Austria has restored its reputation in the eyes of locals and discerning consumers around the world. The limestone soils, the freshness of the mountains and the typical profile of the autochthonous grape varieties make it a country of choice for wines with a strong identity. In recent years, many producers have been at the forefront of organic viticulture and natural winemaking in these Central European regions, including Claus Preisinger, Gut Oggau or the Koppitschs in Burgenland, Franz Weninger and his terroir-based Blaufränkisch, or Sepp Muster, who has helped put Styria on the world wine map.