• Variety: 80% Spätburgunder, 20% Gewurztraminer
• Terroir: The Gewurztraminer comes from 30-year-old vines in the Grand Cru Sotzenberg in Alsace, and the Spätburgunder comes from 40-year-old vines in Baden.
• Viticulture: Organic (not certified) for both sources
• Vinification: Grapes are co-fermented, 100% whole-cluster, 10-14 day ambient yeast fermentation and semi-carbonic maceration in steel or wood tanks, minimal extraction by wetting the cap with buckets and 2-3 foot treads near the end of fermentation, vertical press, aged for 10-22 months in used barrels, no fining or filtration, no added SO2 since 2024, might add exceptionally (less than 20 ppm).