Sauvignon Blanc has become the most important variety in Styria over the last 30 years. The grapes for the Styrian Classic grow on marine sediment, tuff and basalt soils and reflect the geological diversity in the volcanic region. To maintain its freshness, the wine is fermented and matured in stainless steel tanks. After five months of storage on the fine yeast, the fruit often develops with a slight delay, but then all the more intensely. Juicy gooseberry, passion fruit and elderflower, underlined by grapefruit, an athletic body and lively acidity. Exciting!