The name says it: three generations, one wine. Ewald Tscheppe has spent decades pioneering skin fermentation and minimal sulfur in Styria's steep Opok marl hills — before it was fashionable anywhere. The Dreigenerationenwein feels like a summation of that work: grounded, unhurried, carrying the texture of long lees contact and the bright acidity his early harvests deliver. A wine that earns its name through practice, not sentiment.