Certified organic farming with biodynamic practices + certified organic winery. 50% Grüner Veltliner, 25% Weissburgunder, 25% Welschriesling. 80% is whole cluster pressed (most of the Grüner Veltliner and all of the Weissburgunder and Welschriesling), while a portion of the Grüner Veltliner sees 2 days of maceration. Everything is then combined and fermented in a combination of stainless steel, 1000L clay amphora and 500L barrel. This is followed by 6 months of aging and settling in stainless steel and amphora.
More information: https://danchandgranger.com/techsheets/trapl_carnuntum_white_2019.pdf