The part of single-vineyard Zieregg where the Morillon is planted changes from limestone to marl, which has more heat storage capacity and is ideal for a full-bodied wine. It’s very steep with a 50% gradiant. Cool winds favor the aromatic expression of the grape. Aged for 24 months on lees in small...

70% Müller Thurgau, 30% Grüner Veltliner. From cold, late-ripening sites surrounded by forest. 100% skin fermented for 12 days, no destemming, mainly free run, almost no juice from pressing, bottled at the ideal residual sugar level (vignerons’ secret). No added sulfites.