• Variety: Riesling
• Surface Area: 0.45 ha (1.11 ac)
• Vine Age: Planted in 1984
• Terroir: A terraced vineyard, surrounded by a nature reserve, east-facing, 120-170 m elevation, 80% slope, red slate soil.
• Viticulture: Certified organic, biodynamic practices, regenerative, home of the sheep.
• 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.