Grner Veltliner fermented on Riesling skins for ten days to gain more fruit expression and complexity. (To underline the labor-intensive quality of the way this wine is made: after the Riesling grapes are pressed whole-cluster, the Arndorfers take the pressed bunches out and separate the skins from the stems by hand.) Aged for four months in 2/3 stainless steel and 1/3 in used French oak barrels. 8 mg/l SO2 added before bottling. Unfined, unfiltered, and handled by gravity. One of three newer, experimental natural wines named after Martins three daughters, a way for him to continue pushing the limits of his winemaking.