The basis of this sort of wine is a cross-section of varieties (Pinot Noir, Riesling, Grüner Veltliner) from throughout the wine estate and its locations. The grapes from Heiligenstein, Gaisberg, Grub and Lamm are harvested at the right moment, laid in small boxes and immediately pressed, whereby only the core of the basic wine is used. After six months of cask storage, it is filled into bottles for the second fermentation. It then rests for two to three years on the yeast, which contributes a creamy texture, until it is turned slightly and shaken by hand, then degorged.