This is Pinot Blanc from a vineyard northwest of Neckenmarkt on a plateau at over 350m surrounded by a spruce forest. The soil is unique to the area: deposits from the Tertiary Period sea in the form of shell limestone cover almost the entire vineyard, covered by a thin humus layer. 50cm down, sandy elements loosen the soil structure, then from 1m down there are limestone rocks. The surrounding forest creates a cool microclimate, which at night combines with the warmth of to the limestones heated during the day. These unusual conditions create wines that are structured, more aromatically subtle than fruity, with great potential for development in bottle. The Weisser Burgunder vines were planted together with a red variety in the 1960s and in their entirely yield only about 500L if wine each year. Harvested by hand early in the morning to keep the berries fresh and healthy. Left on skins overnight and then gently pressed off at cool temperatures into one 500L barrel where it fermented spontaneously for 12 weeks; malolactic was achieved in the spring. The only sulphur addition was one day before bottling unfiltered.