Ewald and Brigitte Tscheppe's Werlitsch wines are renowned as some of the best in Austria and their orange wines some of the best in the world. All vineyard work is carried out along biodynamic principles and the hands-off approach continues in the cellar. Fermentation happens naturally and may take up to a year, giving the wines plenty of time to evolve. All wines then spend 18 to 30 months in barrel before being bottled.

This is Morillon (Chardonnay) grown in 'opok', a local chalky marl that is the bedrock of the Styrian hills. A unique and explosive wine with intense aromas and flavours of burnt butter, salty minerals, smokey reduction and creamy fruit.