Lower Austria “Thermenregion”
Selective harvesting into small boxes. The grapes are mashed and left to macerate for a few hours. Slow pressing and then directly drawn into small oak barrels (300L, 25% new) for fermentation without pre-clarification. The fermentation is followed by the biological fermentation, followed by low sulphurization and further storage on the yeast. In September 2012, the Chardonnay was drawn off into large wooden barrels (1,200) and further stored on the fine yeast until May 2013. In June 2013 the wine was bottled.