• Variety: Riesling
• Terroir: Selection from parcels on the hill of Roter Hang, on red slate.
• Viticulture: Certified organic, biodynamic practices, regenerative.
• Vinification: Grapes are harvested in multiple passes. Foot-crushed and macerated for about 3 days. Pressed for 12 or more hours. Ambient yeast primary, stopped after about 2 weeks for the ideal sugar to acid balance. Blocked malolactic conversion. Aged for 10-11 months on the lees in used barrels. Lightly filtered. 140 ppm total added SO2.