• Variety: Gutedel (Chasselas)
• Terroir: From two vineyards in Buggingen and Müllheim, both with clay, loess, and marl.
• Viticulture: 1/3rd farmed in house (biodynamic, not certified), and 2/3rds from purchased grapes (organic for 20+ years, not certified).
• Vinification: 95% directly pressed, 5% hand-destemmed and uncrushed with whole berries, ambient yeast fermentation and aging for 11 months on the lees in amphora (50%) and used barrels (50%), no fining, no filtration, minimal SO2 addition before bottling (5-10 ppm).