From 25 year old vines planted to loess soils with flint sub-soils on a site called Dienheim Tafelstein. The grapes are hand harvested at the end of September and only grapes unaffected by botrytis are selected. The wine spends three weeks on skins in open bins, spontaneous fermentation with ambient yeasts lasts for three weeks without temperature control. The wine spends the entire time on lees with stirring every 14 days for the first four months. Aged for seven months in the same fermentation wooden casks (1200L); unfined and unfiltered.