Grapes: Pinot Noir (2 different clones)
Vineyard: blend of two different vineyard sites in Sopron: Kraftner has limestone soil, planted in 1973; Kogl is mica and schist, planted in 1982. Both organically managed.
Making of: the grapes are hand-harvested and manually selected, then fermented in open-topped vats, 1/3 as whole bunches, for about 3 weeks, with manual punchdowns geared toward a light extraction. After fermentation, the grapes are basket pressed and aged in 300-500 liter old barrels for about 12 months, on the lees. The barrels are then racked together and bottled by gravity in May. Unfined and unfiltered, with a small addition of sulfur.
Vineyard: blend of two different vineyard sites in Sopron: Kraftner has limestone soil, planted in 1973; Kogl is mica and schist, planted in 1982. Both organically managed.
Making of: the grapes are hand-harvested and manually selected, then fermented in open-topped vats, 1/3 as whole bunches, for about 3 weeks, with manual punchdowns geared toward a light extraction. After fermentation, the grapes are basket pressed and aged in 300-500 liter old barrels for about 12 months, on the lees. The barrels are then racked together and bottled by gravity in May. Unfined and unfiltered, with a small addition of sulfur.