The wines, which are treated precisely after the system pursued in the Champagne, are bottled during the months of July and August, and are made either sweet or dry according to the country they are destined for. Considerable shipments of the dry pale Styrian champagne take place to England, where the firm also send a delicate sparkling muscatel and a sparkling red burgundy, which will favourably compare with the best sparkling wines of the Côte d’Or. They have also a large market for their wines in Austria, Germany, Italy, and Switzerland, and export to British North America, the East Indies, China, Japan, and Australia. From the year 1855 up to the present time the firm of Kleinoscheg Brothers have been awarded no less than sixteen medals for their sparkling wines at various important home and foreign exhibitions. At Marburg on the river Drave, in the vicinity of the Bacher Mountains, which stretch far into Carinthia, and have their lower slopes covered with vines, Herr F. Auchmann has established a successful sparkling wine manufactory. The raw wine comes from the vineyards around Marburg and from Pettau, some ten or twelve miles lower down the Drave. The vintage commonly lasts from the middle of October until the middle of November. Black grapes of the clevener and portuguese varieties are pressed as in the Champagne, so as to yield a white must, with which a certain portion of white wine from the mosler or furmint grape is subsequently mingled. The bottling takes place as early as April or May. The wines are principally consumed in Austria, but are also exported to Russia, Italy, Egypt, the Danubian Principalities, Australia, &c.