Clemens Krutzler ferments his Welschriesling whole cluster and then on the fine lees in large 1200-liter barrels, allowing the wine to develop textural depth while preserving its essential brightness. A wine both textural and full of lift. Notes of citrus peel and pear flesh, fine-grained tannins and a saline finish speak to Ried Ratschen's mineral-rich soils. The lees work brings a subtle creaminess that grounds the wine's natural acidity, creating something both refreshing and contemplative for seafood or soft cheeses.