Made from grape vines ranging between 10-40 years of age and cultivated from various sites in the Niederösterreich. With yields of 60 hl/ha harvesting is half manual and half mechanical in the first two weeks of September, whole-cluster and following fermentation in stainless steel with ambient yeasts for two weeks. The wine remains on the lees until the end of November and is aged for three month. The aim of their entry level wine is to produce a fresh and friendly Grüner Veltliner with bright fruit, clean acidity and a delicate touch of spice.