From the Vulkanland (southeast Austria, near Hungary). Silty/gravelly/sandy soils, as the name says. Certified organic farming. Full day of maceration, indigeous fermentation in 300L neutral French, Hungarian, and Styrian oak barrels. The only addition is a small amount of SO2 at bottling (10-15ppm). 12.5% alcohol. Toned-down aromas (i.e., not a lot of grassiness), mineral, pretty.
More information: https://danchandgranger.com/wine/1395