In the west of Langenlois, the single vineyard (Ried) Kittmannsberg is shaping the landscape. Mainly loess soil forming big terraces is characterizing this vineyard. The U-shaped form of the hill is leading to a very special microclimate. For this wine only the oldest vines from the highest parts of Kittmansberg are chosen to reach a physoligical ripeness on point, with no Botrytis for a spicy and complex Grüner Veltliner.
After destemming and a short period of resting on the mash, the berries are pressed to start a wild fermentation. Almost a year will pass before the wine is racked off the lees and bottled. Minimum intervention and no fining are the ground rules for making this honest Grüner Veltliner.