Weißburgunder (Pinot Blanc) found its way to Austria from its original growing areas in the French regions of Champagne and Burgundy. The variety prefers warm areas and deep, fertile soils. The Jungherrn vineyard, nestled in the hills surrounding Vienna, against the steep slopes of the Leopoldsberg, offers Weißburgunder precisely these optimal growing conditions.
After picking and pressing the must is left to macerate on the skins over four hours. 60% of the wine is fermented and aged in large wooden foudres while the other 40% in made and matured in stainless steel tanks.
The wine is bottled in April, the year following harvest.
