The rules for Kamptal DAC state that Grüner Veltliner must be produced in a fresh style without botrytis or wood. The grapes for this wine come from old vineyards around Langenlois and nearby areas such as Zöbing, Gobelsburg, Schiltern and Mollands. Both young and old vines for the wine grow mainly in loess and weathered gneiss soils. The grapes are selectively picked by hand in October. Then, following a short maceration time, they underwent fermentation in steel tanks – partly spontaneous, partly controlled. At the end of January, the freshly fermented wine was drawn off and then further matured on the lees until bottling. Light citrus yellow; Spicy, peppery, bright green apple and even exotic notes like grapefruit. The very clear, juicy fruit and fresh acid structure play a crucial role for the mouthfeel and make this a very pleasurable wine to drink. Because of its structure and lengthy mineral palate, this is a wine of depth – even with its medium body.