Summary

A crushed fruit fermentation wine, often using skin contact for additional aromatic intensity, which is then fermented to dryness in neutral vessels at cool temperatures to retain primary aromas. Maturation usually occurs in neutral vessels and may incorporate lees ageing, but for texture rather than aromatics. After fining and filtration the wines are generally bottled in glass under screw top closure.

Key Varietals

• Chardonnay
• Grüner Veltliner
• Neuburger
• Weissburgunder