They produced six different wines in 2015 by using different grapes from the Kamptal region. In every single wine the grapes began fermentation on the skins together and were bottled whilst still fermenting. The natural bubbles remain captured in the bottle. Fermented with native yeast, no additions, no sulphur, unfiltered – a pure and handcrafted expression of Austrian 313étillant naturel  Volume 4 is Muller-Thurgau (70%) and Gruner Veltliner (30%), the former grown on primary rock soils on very cold vineyard called Merschein in Strass. The Gruner comes from Loiserberg in Langenlois. All the grapes are hand picked and then fermented on skins for 12 days, in whole bunches, mostly free run, before bottling with latent residual sugar. When the secondary fermentation is finished, there is a natural tartaric stabilisation.  After inverting the bottles for a couple of days they do manual disgorgment in order to remove the heavy solids. The wine has no filtration, fining or sulphur added.  Volume 1 is Muller-Thurgau, Gruner Veltliner and Sauvignon. Made in the same fashion but with the volume turned down.  The rosé meanwhile is a blend of Zweigelt and Cabernet Sauvignon. The bubbles are soft and the wine is extremely juicy.