This blend of predominantly Grüner Veltliner with some  Welschriesling and Chardonnay sees a full 9 weeks of skin contact prior to pressing so it’s a very slow, gentle maceration and fermentation after which the wine rests in 1200 liter used Stockinger barrels, then it’s bottled with no added sulfur. This process translates into a fresh, light and approachable orange wine with tangy mandarin and stone fruit flavors, white flowers, and a crisp, acid-driven backbone. This low-intervention, small-production orange wine with no added sulfur pairs well with miso glazed mahi-mahi or black bean and sweet corn quesadillas.