• Variety: 70% Spätburgunder, 30% Cabernet Carbon
• Terroir: From Seefelden in Buggingen, on clay-loess soil.
• Viticulture: Biodynamic (not certified)
• Vinification: Crushed and macerated on the skins overnight with a small amount of added juice from the Spätburgunder cuvée, ambient yeast fermentation and aging for 11 months on the lees in amphora (60%) and used barrels (40%), no fining, no filtration, minimal SO2 addition only before bottling (5-10 ppm).