Vinification: the grapes are
destemmed, and fermentation
kicks off on the skins in steel
tanks. After two weeks the wine
is pressed and transferred to
both amphora but also partly in
acacia barrels. It stays on fine
lees for 7 months before being
bottled with a tiny sulphite
addition. Unfined, unfiltered.
Winemaker: Mathias, Viktoria,
and Leonhard Schödl
Region: Weinviertel, Austria
Grapes: 70% Gruner Veltliner,
30% Scheurebe
Alcohol: 12%
Sulphur: 10mg/L added
Suitable for vegans: Yes
Altitude: 200-250m
Total Area Farmed: 12 hectares
Soils: Primarily loess, with
some chalky loam as well
Age of vines: 20 years old
