100% Roter Veltliner from Niederösterreich, Austria; fermented on skins for 11 months sur lie in 1-3 year old 600L barrels, then pressed and aged in the same barrels for 15 months; medium to medium plus bodied and dry with notes of ripe peach nectar, dried fruit dust, dehydrated raspberry, apricot, cured olive, green tea, and dried yellow flowers, with medium plus acidity, a firm structure, and a spicy pithy finish. Organic and biodynamic