Gruner Veltliner and Weissburgunder grapes are hand harvested and partially destemmed. One third of the grapes ferment on the skins for about 3 weeks while the rest are directly pressed, after which, the wine is then re-blended. Fermentation takes place in used 500-liter barrels. The wine stays in these barrels for an elevage of about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.