Grüner Veltliner little Buteo
50% of the grapes were whole cluster pressed and the other 50% had a short maceration on the skins for 4–8 hours. After the maceration, the grapes were pressed slowly and gently over 8 hours. Spontaneously fermented in stainless steel tanks with a maximum temperature of 22°C. Aged on the lees without SO2 in steel tanks for 6 months.