Region: Burgenland
Grape: Weißburgunder, Grauer Burgunder, Chardonnay, Neuburger
Vineyard Size: 
Soil: Schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Harvested by hand in early September, fermented on its own yeasts and largely left on the skins for two weeks before gentle application of the basket press. Spontaneous malolactic fermentation.
Aging: 17 months in amphorae then used oak casks on its own lees
Fining: none
Filtration: none
Added S02: