REGION: Niederösterreich, Weinviertel
VARIETY: Gruner Veltliner
WINEMAKING: De-stemmed. Gently pressed and allowed to macerate for 12 hours to increase aromatics. The spontaneous fermentation lasted 22 days at a cool temperature in stainless steel tank. It remained on the fine lees until 12 hours before filling to keep the wine as young and fresh as possible. Lightly fined and filtered.
FARMING: Sustainable, Practicing Organic