Organic-certified single-vineyard Grüner Veltliner from the In der Schablau site’s 50+-year-old vines on conglomerate soils. Selective harvesting by hand. Eight hours’ maceration on the skins. Gentle pressing without stems. Fermented with indigenous yeasts in stainless steel. Aged on full lees for 11 months until bottling. Alcohol 14%; residual sugar 4.1g/L; acidity 5.2g/L. Complex nose with yellow fruits, pears, quinces, grapefruit and tobacco. Tight and powerful on the palate with lively acidity and elegant spice through the finish. Great length and potential. – Ingrid Groiss