Open fermentation on the skins. All those wines are bottled without filtration.
is from the autochthone grape of FRÜHROTER VELTLINER, which is typical only in the northern part of Austria.
open fermented with punchdown for 2 weeks.
Its Grüner Veltliner from my oldest vineyard HUNDSBERG (1954) The grapes did a holeberry fermentation for 6 weeks
Kalksand means the soil with a lot of marble. The Grapes of this wine are still fermented on the cursed skins for over 2 weeks. After pressing we matured that wine in the big oak cask.
After the racking we bottle them without any filtration.
is our newest baby in the natural wine world.
A blend of Frueroter Veltliner & Mueller Thurgau grapes.