100% biodynamically grown Grüner-Veltliner grown in sandstone and loam soils. 50% of the grapes were whole-cluster pressed. The other 50% macerated on the skins for 4–8 hours and then were very slowly and gently pressed over 8 hours. The wine spontaneously fermented in stainless steel tanks with a maximum temperature of 22°C. Aged on the lees without SO2 in steel tanks for 6 months.
A fruity-spicy aroma reminiscent of freshly ground black peppercorn is its typical trademark. fragrant, with a streamlined style and an animated palate with a juicy, melting finish.
