• Variety: Riesling, Pinot Blanc, Sylvaner, Muscat, and other indigenous Alsatian varieties
• Terroir: From a small plot of co-planted 60-year-old vines in Alsace, belonging to Jean-Marc Dreyer.
• Vinification: Vinified and aged without added SO2, chilled overnight, crushed, pressed with a basket press for 2-3 hours, settled overnight and decanted (with the lees kept separately for future use if needed), ambient yeast fermentation and aging for 18-24 months in one feuillette (half-barrel) and a glass demijohn, racked and blended in tank for 2 weeks, no fining, no filtration, SO2 only added before bottling (approx. 10-20 ppm).