'Salt and Smoke,' is named after the soils that influence Leo Sommer’s beloved Gruner Veltliner. Salt from the Leitha limestone—a fossil-rich marine sediment deposited millions of years ago—and smoke from the schist soils on the eastern ridge of the Leitha Mountains combine to create this stunning white from Leithaberg in Burgenland, Lower Austria, near the Hungarian border. Farmed by hand organically and fermented spontaneously, it undergoes extended lees aging in a mix of large old oak foudre, concrete egg, acacia barrel, and stainless steel. The result is a light-to-medium bodied, mineral-driven white with subtle white flower and stone fruit aromas, salinity, savory smokiness, and a snap of tart apple on the finish. This world class white pairs perfectly with lobster or roasted artichokes with garlic and herbs but can also hold its own alongside seared venison or game birds.