A late harvest, usually in November, and very low yields on the barren soils produce a wonderfully complex Veltliner. Fermentation and aging take place in steel tanks, and the wine ages on the full lees for at least 20 months. The bouquet features apricot and pear, as well as hay and herbs. Very juicy, with a lively fruit-acid balance and the minerality so typical of the site, it is almost drying on the palate. A great Veltliner, built to last for many years.