Chardonnay from the pure shell limestone soil. Spontaneously fermented in 500 liter oak barrels and aged for another eight months on the fine lees in the same barrel. It smells of roasted hazelnuts, melted butter, smoke and ripe pineapple. Lots of body and extract sweetness on the palate, ripe yellow fruit, marzipan and white currants, with a distinct mineral astringency. The warmth of the Pannonian climate and the smoky minerality of the Leitha limestone can be found in this great Chardonnay from Burgenland. Perhaps one can understand here why the Leithagebirge is one of the few regions in the wine world that can produce Chardonnay on par with Burgundy (but with its own style).