Open fermentation on the skins. All those wines are bottled without filtration.
is from the autochthone grape of FRÜHROTER VELTLINER, which ist typical only in the northern part of Austria.
open fermented with punchdown for 2 weeks.
Its Grüner Veltliner from my oldest vineyard HUNDSBERG (1954) The grapes did a holeberry fermentation for over 6 weeks.
we give those skin fermented Riesling also the name APERTUS. The Grapes of this wine are still fermented on the cursed skins for over 6 weeks. After pressing we matured that wine in the big oak
cask. After the 2nd racking we bottle them without any filtration.