The Gruner Veltliner is from Strasser Stangle. Planted 1992 on loess soils at 270 m altitude. Riesling skins is from Strasser Gaisberg planted 1986 on primary rock with a little layer of Loess at 274 m altitude. Fermentation happens with native yeasts. The skins of Riesling added for 10 days to the fermenting Grüner Veltliner juice to gain more fruit expression and complexity. Aged for 4 month on the lees mainly in stainless steel, partly in used French oak. No fining, no filtration, just handled by gravity.