Want to try a beguiling orange wine with all of the intrigue but none of the weirdness? In Gerhard & Brigitta Pittnauer's Burgenland vineyard, all work is done manually from composting to pruning. There is no calendar that drives them. Nothing is rushed: they believe in quality over speed. They taste for perfect ripeness, select the cleanest grapes, and begin the wine in the cellar in response to the conditions of the vintage. They do incorporate a bit of modern technology: a pneumatic press, temperature-controlled steel tanks and pumps, all to ensure the purity and freshness of the fruit remains. They are making wines that excite them with the unique voice of the varietal and the deep limestone soils of the terroir speaking clearly. For their Perfect Day cuvee, they use vines are planted in heavy clay soils of the Altenberg (Gols) vineyard, hand harvested in September and intensively sorted. Spontaneous fermentation with natural yeasts under temperature control and then aged in barrique for 8 months. For the Gruner Veltliner 95% whole berries were used and 5% bunches and then fermented for ten days in open vats, while the Muscat Ottonel and Traminer underwent the same process but with reduced time on the skins. The Chardonnay is immediately pressed to maintain a crisp texture and freshness with mineral elements. Each varietal was matured separately in barrique for half a year and then merged just before bottling.