• Varieties: 90% Spätburgunder, 10% Riesling
• Terroir: Located at the edge of a forest, 320 m elevation, 1 m deep clay and loess topsoil overlaying volcanic substrata.
• Viticulture: Organic (AB)
• Vinification: 100% whole cluster, co-fermented with Riesling juice, 1-2-week maceration and ambient yeast fermentation, 1 punch-down at the end of fermentation, aged for 12+ months in 2,500 L foudre and used barrels, no fining or filtration, SO2 added before bottling (20-25 ppm total).