The Sauvignon Blanc has developed into the most important variety in Styria over the past 30 years. The grapes for the Styrian Classic are on sea sediment, tuff and basalt soils and reflect the geological diversity in the volcanic land. To maintain freshness, the wine is fermented and expanded in stainless steel tanks. After five months of storage on the fine yeast, the fruit often unfolds with a little delay, but then all the more intensely. Intense gooseberry, passion fruit and elderflower, underlined by grapefruit, an athletic body and lively acidity. Thrilling!