Barrel fermented Chardonnay - rich, textural but with a clear acid line keeping everything vibrant and fresh.
Andreas and Elisabeth Tscheppe are making beautiful examples of natural wine in Styria. These vineyard sites are gorgeously terraced and are bursting with life: butterflies, dragonflies and beetles are just a few of the creatures you will find while walking through these vines, and they are all represented on the labels of his wines. Andreas works only with white grapes, some of which are fermented with the skins. All the winemaking involves a minimum of 18 months time in barrel for the wines to integrate with oxygen well and come into their own before being bottled.