A racy, dry and crushable Austrian varietal, sourced from sustainable vineyards and produced with a hand-off, low-interventionist approach. The grapes are food-trod in the picking bin and allowed to sit on skins for a day prior to pressing. The wine is barrel fermented in neutral French oak for six months, allowed to complete primary and secondary fermentations.
Notes of green apple, Bosc pear, lemon zest, wet stone and sea salt, with a long, crisp finish.
Only 70 cases produced.