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. After maceration the grapes were pressed and aging finished in 1200 liter used Stockinger oak barrels. The blend is dominated by Gruner Veltliner with some Welschriesling and Chardonnay.