Grapes are hand harvested and destemmed. The Gruner spends 6 months under flor, the Welschriesling and Devín spends 5 months on the sediment and the Aurelieus had some botrytis and spends one month macerating on the skins. The wine is bottled unfined and unfiltered, with a small addition of sulfur.
Varietals: Grüner Veltliner and Welschriesling
Farming: Organic and Biodynamic