• Variety: Riesling, Pinot Blanc, Müller-Thurgau (and sometimes Kerner)
• Vine Age: Planted in the 1990s
• Terroir: Limestone and loess
• Viticulture: Biodynamic (Demeter, 2023), cover crops, organic matter, and sheep grazing.
• Vinification: No added SO2 during vinification or aging. Varieties vinified and aged seperately. Müller-Thurgau: fermented on the skins for a few days then pressed. Riesling and Pinot Blanc: pressed with whole clusters. Kerner: de-stemmed and crushed by foot. Ambient yeast fermentation in small vessels, aged for 10 months on the lees with a majority in used barriques and barrels and some in stainless steel tank, blended before bottling, no fining, no filtration, minimal SO2 (10-30 ppm) added before bottling.