35-year-old Grüner Veltliner and Welschriesling vines are planted on gravel and limestone. Two thirds of the grapes are destemmed and crushed into used 500L, 1000L, and 1500L barrels to ferment and mature for nine months without batonnage. One third of the grapes are fermented on skins for a short period of time. They capture a small amount of CO2 at bottling which keeps the wine fresh. It is unfined, unfiltered, and has no added Sulphur.