For this wine a special method is used, to preserve a gentle and fine tannin structure. Intracellular fermentation, meaning fermentation inside the intact berry, keeps the wine fresh and subtle. A greater part of Grüner Veltliner from selected vineyards and a smaller part of Welschriesling is taken for this wine. After the maceration of 62 days, the berries are pressed and then aged in large austrian oak barrels (1200lt.). The big difference between skin fermented wines and this method is, that uncrashed, intact berries are used – that’s the reason why tannins are much smoother. Also a great benefit is the fact that the process is without oxidation, so I don‘t need any sulfur. A wild wine, with a gentle heart.

Altogether three different old vineyards on vulcanic clay are used for this wines. The oldest Grüner Veltliner vineyards from Kolfok are from 1951, a kind of family selection, graft by our own hands. This is the Burgenland type of Grüner Veltliner, always showing the character of this border region to Hungary. Very unique in it‘s style, it sometimes reminds of hungarian varieties. Whole bunch press and staying on the full lees in 500 Liter and 600 Liter barrels. For this wine we use our own wood to make barrels in cooperation with the Schneckenleitner- cooperage.

The single vineyard Bodigraben is 450 meters above sealevel, has 100% orthogneis and is in my own opinion a so called „Grand Cru“. In former times it was just called „the vineyard of poor people“, because it‘s very hard to work on it. The very steep and stony Bodigraben is divided in north- and southside. The north provides coolness, dark notes, the south provides body and texture. Together they produce a very delicate Blaufränkisch, that stands for the distinctiveness of Neckenmarkt with it‘s special soils. Aged for 12 month in two 600 liter barrels and another 12 month in one 1200 liter barrel.