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From their main vineyards in lower Austria, the grapes are hand-harvested in early October, vineyard sorted, whole-cluster pressed followed by fermentation in stainless steel with ambient yeasts that last for two weeks and rested on lees until end of November. Aged in stainless steel for three months and filtered.

Practicing Sustainable.

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4.65 (in)
16.00 (in)
4.65 (in)
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