A skin-contact Gewürztraminer from Moravia made with fruit from two clones harvested at different times. Farmed organically and biodynamically, the grapes undergo extended maceration from the second week of harvest up to one month in large open casks. After pressing, the wine rests on lees in tank for three months. Fermented with native yeasts and bottled with no fining or filtration and low sulfur, it shows a textured and aromatic style.