• Variety: Riesling
• Surface Area: 1.0 ha (2.47 ac)
• Vine Age: Planted in 1986
• Terroir: South/southeast-facing, 80-170 m elevation, 65-120% slope, deep, red slate soil.
• Viticulture: Certified organic, biodynamic practices, regenerative.
• Vinification: Grapes are harvested in multiple passes. Foot-crushed and macerated for about 24 hours. Pressed. Ambient yeast primary fermentation, stopped with SO2 after about 3 weeks for the ideal sugar to acid balance. Blocked malolactic conversion. Aged for 8-10 months on the lees in used barrels. Lightly filtered. 150-200 ppm total added SO2.