Anina Verde

This wine utilizes a unique cross-varietal co-fermentation process. Direct-pressed Grüner Veltliner juice from the loess-rich Strasser Stangl vineyard is fermented spontaneously with native yeasts alongside the spent skins of Riesling grapes from the primary rock soils of the Strasser Gaisberg vineyard. To ensure precision, the Riesling skins are meticulously separated from their stems by hand. The skins macerate in the fermenting juice for 10 to 12 days to extract structural complexity and aromatics. The wine is aged for 4 to 6 months on its fine lees, with two-thirds in stainless steel and one-third in used French oak barriques. It is bottled unfined, unfiltered, and with only a minimal sulfur addition.