Climate: This vineyard is one of the cooler places in the region, which benefit from the chilled winds of the nearby River Danube, especially during hot summers. This factor allows for the intensive aromatic and fizzy acidity in the grapes to be preserved. Specifically the red gravel (iron) brings minerality and the typical "pepper" note.
Soil: red gravel and loess. Vinification Method: Grapes are harvested and pressed as whole bunches. The juice is fermented spontaneously in stainless steel in a long, slow ferment thanks to the cold winter temperatures. The wine is racked once to remove the lees and immediately bottled with a small addition of sulfur.