2018 is field blend of Pinot Blanc, Pinot Gris, Pinot Noir, Gruner Veltliner, Welschriesling
the grapes are hand-harvested and destemmed. Most of them are direct-pressed, a small portion (less than 10%) gets a couple of days of skin contact. Spontaneous fermentation with indigenous yeast in bigger old barrels from local oak or acacia wood, where it then lays undisturbed for ~2 years on its fine lees. No fining or filtration, no sulfur addition.