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, orange creamsicle, dried fruit dust, dehydrated raspberry, dried ginger, cured olive, green tea, and orange blossom, with herbal undertones, medium plus acidity, a firm structure, and a spicy pithy finish. Organic and biodynamic