Whole cluster skin maceration for 4 days before pressing into barrel for natural fermentation without temperature control. Aromatic and bright with fine tannins, tension and herbal, tropical notes. The wines are of course unfined, unfiltered and bottled according to the lunar cycle.  Sulfur is used only at bottling

Burgenland, Austria

Welshriesling, Rülander (Pinot Gris), Grüner Veltliner and Chardonnay

11%