• Varieties: Riesling
• Terroir: Old vines from the Schlossberg vineyard (Buntsandstein/red sandstone) and young vines on Muschelkalk limestone.
• Viticulture: Biodynamic (Demeter, 2013)
• Vinification: Ambient yeast fermentation, spontaneous malolactic conversion, bottled for the second fermentation for 12-30 months, riddled by hand, no dosage, no fining or filtration, minimal SO2, bottled only in magnums. Labeled with a vintage only if aged for 30 months.