Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in 2 large barrels with indigenous yeast and no racking. Â It spends 1 year aging in barrel and is bottled without fining or filtering and no addition of sulfur. Bottled in magnum only.
10 varieties in compost
Austria, Burgenland, NeusiedlamSee, Illmitz
sandy gravels with slate and limestone
manual harvest, hand destemmed, 12 months of maceration, alcoholic fermentation with native yeasts in 600 l oak barrels, bottling the drop wine only
Red, Natural, Still, Profound and complex