Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel for 62 days where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After maceration the grapes were gently pressed before being moved to 1200 liter used Stockinger barrels. The blend is dominated by Gruner Veltliner with some Welschriesling and Chardonnay. A wine with wonderful smooth phenolic texture. No sulphur added.