A late harvest, usually in November, and very low yields on the barren soils make for a wonderfully complex Veltliner. Fermentation and aging take place in steel tanks, and the wine matures on the full yeast for at least 20 months. The bouquet includes apricot and pear as well as hay and herbs. Very juicy, with a lively fruit-acid interplay and the minerality so typical of the location, almost drying on the palate. A great Veltliner, made to last for many years.