Neusiedlersee

Grüner Veltliner, Pinot Blanc and Muscat Ottonel form a 60/35/5 blend. The fruit comes from biodynamic vineyards in Burgenland on limestone and gravel soils. Fermentation begins spontaneously in stainless steel with seven days of skin contact, followed by seven months on the lees. Preserved lemon, honeysuckle, ginger, pomelo, yellow grapefruit and pineapple accompany a mineral, saline structure.

Pale yellow-green colour with silver reflections accompanies tobacco, herbal spice, grapefruit zest, Nashi pear and dark mineral notes. White pome fruit, fresh acidity, lime and a mineral-salty finish are also present. Furmint from the Turner and Vogelsang sites grows on loamy sand with gravel, grey quartz and slate. Natural fermentation takes place in acacia; maturation lasts ten months in large acacia casks.