Fog and humidity arise from the Neusiedlersee (lake), and extend over the wet flatlands region of the same name, all the way to Austria’s border with Hungary. This moisture, coupled with the daily sunshine that reflects from its wet surfaces, serves as the perfect environment for the development of the desirable fungus called, Botrytis cinerea.

This fungus causes the grapes to essentially “rot” and dry, concentrating their sugars for harvest. It also helps the grapes develop intricate phenolic complexities leading to some of the most sought-after and unique sweet wines in the world. Austrian law categorizes these botrytized, sweet wines according to the must weight (sugar concentration) at harvest in the same way as the Germans. So the wines will be labeled, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein.