Grüner Veltliner vines thrive superbly on the prevalent soils of calcareous loess, loam and gravel around the wine villages Stixneusiedl and Prellenkirchen. The grapes are carefully handpicked, destemmed and pressed immediately – without maceration. After roughly 48 hours of settling, the must is removed from the sediment and fermented at 16 – 18 °C. It is then matured for 6 months in stainless steel tanks. The colour impresses with medium yellow-green and the nose seduces with inciting spice, hints of exotic fruit, green apples, white pepper and discreet floral aroma. This broad spectrum of fine aromas continues on the palate. An animating classic, perfect with cold starters, fish dishes and antipasti.