The grapes are picked at optimum ripeness, crushed and cooled down, then left on the skin for about 6 hours. The wine is fermented in stainless steel tanks at 19 °Centigrades. Left on the lees for three month also in stainless steel tanks.
At the tender age of twenty-three, Markus Huber took over the task of making wine at his family’s winery in the Traisental region of Austria. The Huber family has been making wine from their land for five generations, but has owned it since 1778, which equates into nine generations.