Vineyard: granite, sand, clay-limestone, organically and biodynamically grown
Grapes: 35% Riesling, 30% Gewurztraminer, 25% Auxerrois, 10 % Sylvaner
Making of: Grapes are hand-harvested, sorted in the vineyard, destemmed, and then macerated together for about 10 days. The juice is then fermented with indigenous yeast and zero sulfur in stainless steel for 7 days, rested for cca 8 months in stainless steel tanks, bottled with zero addition of sulfur (total SO2 16ppm). Unfined and unfiltered.