
Varieties: Grüner Veltliner
Soil: Clay loam
Vinification: Grapes are hand-harvested and destemmed. The juice is fermented in 3-year-old 225-liter barrels with no added sulfur. The wine is topped off, but then ages under flor for 2 months and bottled unfined and unfiltered.
Total production of 800 bottles.