Year 2013, which was poor in sunshine and rich in rainfall, gave birth to spicy Veltliner with relatively low sugar content. The grapes were perfectly healthy therefore we postponed pressing until the next day in order to allow some time for intra-cellular extraction of flavors. Whole bunches were gently pressed and the resulting must was not cleared. In the spirit of authenticity, neither the low sugar content nor the high acidity was adjusted, so that the wine truly represents characteristics of the 2013 vintage. The must has been only lightly sulfited and inoculated with a combination of noble yeasts with selected strains of wild yeasts, in order to come as close as possible to natural fermentation. The young wine has been racked to a new oak barrel and left for four months mature on its lees.
Resulting is an elegant golden wine with attractive sweetish taste and refined aroma. Thanks to the careful sulfiting it has very low content of sulfur dioxide, only 40 mg / l compared with the permissible value of 200 mg / l.