Burgenland, Austria

Grüner Veltliner & Welschriesling

Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel for 62 days where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins.  A unique winemaking approach that results in a tropical-but-elegant white wine, full of structure, pale in color, with notes like a fistful of flowers. A new Burgenland fave.