• Variety: Silvaner
• Terroir: From a selection of old vines from the Oelberg, Hipping and Pettenthal plots on the hill of Roter Hang. Red slate.
• Viticulture: Certified organic, biodynamic practices, regenerative.
• Grapes are foot-crushed and macerated for about 3 days. Pressed for 12 or more hours. Ambient yeast fermentation. Laissez-faire malolactic conversion. Aged for 23 months on the lees in barrels under flor. No fining, no filtration. Bottled without added SO2.