A rebellious and independently spirited winegrower, Peter works his vineyards organically, and mostly out of sight of the Danube in the Wachau’s coldest section, the Spitzer Graben, while his others are scattered throughout the northside of the appellation. Rieslings are predominantly grown on variations of gneiss and mica schist higher up on the steep, vertigo-inducing terraces, and Grüner Veltliners are grown on the lower slope and largely influenced by loess. Spontaneous fermentations take place with some skin maceration prior to pressing (a few hours to a full day) depending on each vintage and aging takes place between steel and 300l-1500l old barrels (seldom new). All are lightly filtered and the Grüner Veltliner is always fined—a universal practice due to this variety’s abundant proteins.