The vines are left to roam free and enjoy total freedom: “graupert” means wild in the local dialect of the Burgenland and stands for un-pruned Grauburgunder-vines. Harvested in late September. Two weeks skin fermentation in stainless-steel and then aged partly in concrete eggs and stainless-steel.
 
With a yeast-cloudy face, but unclouded enjoyment and a full draw on the palate, the mash-fermented Grauburgunder impresses with its variety of aromas and density. He experiences the tightrope act between boisterous rusticity and graceful grace. As seen in Amber Revolution by Simon J Woolf.