The Blauburger also originates from the work of Fritz Zweigelt during his time at the Klosterneuburg Research Institute, in this case a cross between the Blauer Portugieser and Blaufränkisch varieties. It has not become very widespread, but there are at least 1,000 hectares of crops in Austria, mostly in Lower Austria. It requires a short to medium-long ripening period and is unfortunately very susceptible to downy mildew and a whole range of fungal diseases. The Blauburger is rarely produced as a pure variety, but is a welcome partner in blends due to its pronounced depth of color and its wealth of extract. The scent is rather neutral with little expression. After Austria, Hungary is the second focus of this variety with around 400 hectares, and around ten hectares also exist in Germany.
