From hillside slopes in the esteemed Loiserberg and the Steinmassl vineyards. An elegant interpretation of Langenlois and the cool, elevated slopes that make it such a special place. The must was fermented in temperature-controlled stainless steel tanks at cool temperatures and left to rest on the...

Loiserberg, a terraced Erste Lage (Premiere Cru classified) vineyard with a southeast exposure, is their highest and coolest vineyard site, at 400m above sea-level. The vines here are over 30 years old, and the soils are composed of glimmer slate, with a little loess on top. The cold winds from the...

70% Zweigelt, 15% Pinot Noir, 15% Saint Laurent from cool vineyards. The Zweigelt has a short maceration for color and the Pinot Noir and Saint Laurent are pressed white. Aged for two and a half years on the lees in the bottle. Bottled with approximately 7g/L dosage. Delicate and dry with a mineral...

100% Zweigelt from vineyards on primary rock and loess in Langenlois. After a short maceration, the wine is fermented and aged on the lees in stainless steel. Electric pink color, pretty fruit is backed by a minerality that gives a bit of structure. Certified organic.

A blend of Pinot Noir, Zweigelt, and Cabernet Sauvignon; whole grapes fermented on the skins and then stored on the lees in neutral 600l oak barrels for a couple of months. Unadorned, unfined, unfiltered: a wine in its birthday suit.

70% Grüner Veltliner, 30 % Gelber Muskateller, 3% skins of Gelber Muskateller. All grapes are pressed together. After pressing, skins of Gelber Muskateller are added for 7 days to gain more fruit and complexity.

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.