Mostly Grüner Veltliner with some Chardonnay and Muscat, from a variety of vineyards with soils ranging from limestone to volcanic. Varieties vinified separately with a few hours of skin maceration before pressing into large barrels. Slow, spontaneous fermentation. Grüner racked off lees in January whereas Chardonnay and Muscat remained on lees until bottling. Sulphur only added at bottling. Aromatic with anise and white pepper, flavours also of lemon peel and grapefruit with an almost petrolly note. Vibrant and lush with a final kick of candied fruit. A fabulous apéritif glass.