Grape: Weißburgunder, Grauer Burgunder, Chardonnay, Neuburger
Average Age of Vines:
Harvest: by hand
Winemaking: Harvested by hand in early September, fermented on its own yeasts and largely left on the skins for two weeks before gentle application of the basket press. Spontaneous malolactic fermentation.
Aging: 17 months in amphorae then used oak casks on its own lees