The rosé is made from grape vines ranging between 10-40 years of age and cultivated from various sites in the Niederösterreich. With yields of 60 hl/ha harvesting is half manual and half mechanical at the end of September, de-stemmed with 6 hours on skins and fermented in stainless steel with ambient yeasts for two weeks. The wine remains on the lees until the end of January and is aged for 6 months. The aim of their entry level wine is to produce a fresh and friendly rosé with bright fruit and clean acidity.