The fruit was hand harvested in excellent ripeness from the brown forest soil that’s scattered with strips of sand. It’s a harmonious blend of Chardonnay, Riesling, Olaszrizling, and Zöldveltelini (Grüner Veltliner). The spontaneous fermentation was followed by ageing in 300-litre French and Austrian barrels. White flowers, peach and pear on the nose, and a pleasantly salty, mineral palate.