This biodynamic Pinot Blanc is grown on chalk and slate on the banks of Lake Neusiedl in Burgenland. It is fermented in its skins for 5 months in amphora before resting in its lees for 18 months in used oak. Claus suggests you shake it before serving as it is cloudy and unfiltered. The flavours are a combination of herbs, spice, softer fruit and a mineral chalkiness.