Grüner Veltliner, Welschriesling, and Riesling from Burgenland, Austria;  light to medium bodied and dry, spritzy, juicy, and refreshing with initial notes of yellow pear and tropical fruit, apple and peach, with air develops mandarin and honey, cashew cream, aged cheese (7 months on lees!), and beeswax, medium plus acid, and a never-ending finish. It just gets better and better. Org, Bio

Certified Organic w/ biodynamic principles. 40% Grüner Veltliner, 20% Riesling, 40% Welschriesling. The GV and Welschriesling are sourced from the Schödls' Kreuthern parcel; the Riesling is from Blumenthal. The wine received 24 hours' worth of skin contact before being pressed off to co-ferment in a mix of stainless steel, a big oak cask, and 500L oak barrels (all neutral wood). Seven months' of aging on full lees in these respective vessels. 15 mg/l SO2 were added before bottling. 'Frühstückswein' is a fake German word we made up with the Schödls that translates to 'breakfast wine'--it's a blend the siblings made especially for the New York market, meant to be a crushable, fun, but still pretty representation of what the Schödls do. Exclusive to NY; they serve it with seltzer as a spritz, we pair it with a bacon egg and cheese.