Karl Fritsch, the winemaker behind this succulent Gruner Veltliner wine, brings an especially terrific value to the table and has been fully dedicated to biodynamics since 2006. “The grapevine and the winemaker are both parts of a universal and balanced system. The soil, the location, the climate influence every single vine; I, as a vintner, endeavor to create a positive supporting influence for these natural gifts and givens during the periods of rest, growth, and gestation,” Karl describes his role and winemaking philosophy.

The grapes are hand-harvested and macerated on skins for 14 days, then pressed and spontaneously fermented (both primary and malolactic fermentation) in old Stockinger barrels (500 and 2000 liters) for 7 months. Bottled without fining or filtration, with a small addition of sulfur. Notes of pepper, pear, apricot are brought to another level as they intertwine with pronounced tannins and deep aromatics coming from the skin contact. Biodynamic, organic, natural.