Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in 1100 and 1500 Liter used Stockinger oak barrels.
