The word "Kalkundkiesel" is a portmanteau pertaining to the soil types that the grapes come from, blending the words kalk (chalk) and kiesel (pebbles)!

60% Weissburgunder, 30% Grüner Veltliner and 10% Chardonnay. Grapes are hand-harvested and fermented using native yeasts on the skins. The wine then spends 6 months in neutral oak barrels, on the lees, and is finally bottled unfined, unfiltered with no SO2.