Claus Preisinger

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.