Austrian Martin Lichtenberger and Spaniard Ariana González met during internships at a California winery, fell in love, and eventually moved back to Austria to take over Martin's parents' winery. Certified organic farming of vines in limestone and slate soils on the northwestern shore of Lake Neusiedl in Austria. This wine, from the slate-rich Edelbraben vineyard in Breitenbrunn, is spontaneously skin-fermented grüner veltliner: it has two days of maceration with the skins before being racked into large, used barrels for fermentation. Minimal SO2 is added at bottling. 13% alcohol. Spicy, gingery, and floral nose with a hint of smoke and chalky stones. Give this wine some air, either in a decanter or with vigorous swirling in the glass. In the mouth, the skin maceration gives texture and just a little grip. Citrus and stone fruits are there, but they’re the least important part of this wine. It’s delicious with gingery dishes and spicy foods: carrot ginger soup, ginger scallion ramen, rice and legumes - for example, lobia (black-eyed pea curry) - with pickled cascabella/mezzetta peppers.