Whole bunches of Grüner Veltliner were hand-picked from this single vineyard when they had reached optimal physiological ripeness and maximum flavour concentration. After skin-contact maceration for several hours to extract flavour, the grapes were pressed and settled. The must was fermented with wild and selected yeasts in stainless steel tanks to retain the varietal characteristics and purity of fruit. Following fermentation and racking, the wine rested without sulphur for at least 10 days until the lees settled. The wine remained on its lees for approximately six months which imparted texture and complexity.

Rich aromas of ripe pineapple are complemented by delicate hints of honey, marzipan and vanilla. Fresh and bright on the palate, with savoury minerality through to a long, creamy and peppery finish.