Kracher's sweet wines are offered in two styles.

Zwischen den Seen ("Between the Lakes").
The name in its widest sense refers to site. The vines for these wines grow in fact between the larger and smaller waters encountered in the Seewinkel. The line follows classic Burgenland tradition, newly interpreting the same. These wines are aged in large wooden casks of between 500 and 3000 liters and are kept on the lees for a long time. The object is to bring freshness, fruit and primary grape flavors into the bottle.

Nouvelle Vague.
The name is program : Like the French film movement of the same name, the styles of these wines also follow the principle of openness and synthesis. Kracher took ideas and gathered contributions from all of the world's winegrowing regions and melted them to a new unit.
The wines get their character from barrique-aging and the air exchange during maturing. They feature liveliness of taste, depth, spiciness and linger on the finish.
The concrete results will, however, slightly differ from year to year. "What counts in the end is not a matter of style or even any kind of analytical data, but what I scent on the nose and taste on the palate", Luis explains.

Noble Rot Sweet Wines
The mold Botrytis cinerea extracts water from the berries, thus shriveling the same, while concentrating sugars, acids and aromas. You've got to have the right feel for it when working with botrytis. Grapes affected by noble rot must be picked just at the right moment, i.e., when they are clearly shriveled but before they develop too high levels of volatile acidity. This requires rigorous selections on the vines - that's where the name "Auslese" ("selection") actually comes from. Alois Kracher passes through the vineyards up to eight times per harvest to pick each grape just at the right moment.
The individuality of each wine is most important. Thus, there will be ten or more Trockenbeerenausleses in most years, some varietal wines and some blends. "I want every one of my wines to have its own character," Luis says. "Sometimes I will also make an additional Cuvée, but if a varietal is interesting by itself, I don't want to change it much."

Ice Wines
For ice wines the grapes must be frozen at the time of harvest and pressed in the frozen state. Frost causes the water to crystallize in the berries, thus naturally concentrating the juice. Ice wines can only be vinified if temperatures of below -7° C have prevailed for more than one day.