• Varieties: Nebbiolo
• Terroir: From a warm, south-facing site (rare in Germany), loess and clay soil overlaying volcanic substrata.
• Viticulture: Organic (AB)
• Vinification: 100% whole cluster, 1-2-week maceration, 2-3 punch-downs at the end of fermentation, aged for 12 months in used barrels, no fining or filtration, SO2 added before bottling (20-25 ppm total), bottled by hand.