Burgenland, Austria. Mostly Rotburger with a bit of St. Laurent.The grapes are hand-harvested, destemmed, and macerated on the skins for 6 days. Pressed into a mix of stainless steel and large acacia vats and fermented with wild yeasts. Ages onthelees for 9 months. Blended and bottled unfined, unfiltered, with no SO2.