Sweet wines of the Austrian Burgenland have emerged as a concept. With great effort and exceptional know-how, these grape bunches are turned into world-class wines after becoming raisins due to noble rot. They stand up to comparison with any dessert wine, even if they are not among the most expensive. The grape varieties of this wine are Welschriesling and Scheurebe. Noble rot breaks the surface of the grape and the water evaporates, which intensifies the acids and sugar. The taste is exquisite and although the sugar content of the wine is 150 grams per litre, wine doesn’t feel so sweet. This is a vinous experience.