"The base wine for this Blanc de Blancs is derived from three different varieties (Grüner Veltliner, Welschriesling and Chardonnay) selected from different sites close to the estate. The grapes are hand-picked at the right grade of ripeness, laid in small boxes, immediately transported to the winery and gently processed. Only the core of the pressing is used for the first fermentation. The base wine matures for six month in oak casks. Then the wine is bottled for the second fermentation. It rests for three years on the lees, which contributes to the creamy texture, it is hand riddled and then disgorged."