The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 5-year-old acacia barrels. 30% of the skins are in contact with the juice for about 14 days, with occasional piegeage and indigenous yeast fermentation. The wine spends 7 months under flor in the same barrels. The wine is bottled unfiltered, unfined, and with zero sulfur added.
 
This wine is is a very atypical Grüner Veltliner. Protected by the flor yeast during aging, it has developed a complex character. Yellow apple, bitter lemon and a caramel finish... what the flor!!