Mathias, Viktoria, and Leonhard Schödl are three young siblings making exceptional wine along biodynamic principles in Weinviertel after stints variously in New Zealand, South Africa, New York, and California. They are fond of their growing family of sheep whose grazing in the vines helps to keep the ground cover in check and hence allows them to farm in a no-till fashion for the most part.

The grapes for Grün Grün Grüner were gently crushed and spent 24 hours on skins before being transferred to various vessels for fermentation - 300L, 500L barrels, a clay amphora, acacia barrels and a concrete egg. The result is a wonderfully open expression of Grüner with pure and vibrant fruit, classic white pepper, silky texture and great power.