• Variety: Grauburgunder
• Size: 0.10 ha (0.25 ac)
• Vine Age: Planted in 1983
• Terroir: From the Eichert vineyard in the village of Jechtingen, 200 m elevation, southwest-facing, windy site, Tephrite agglomerates, magmatic rocks, and clay-driven soil.
• Viticulture: Organic (Bioland), biodynamic (not certified).
• Vinification: Fermented and aged without SO2 (except in challenging vintages), crushed by foot, short maceration, pressed for 12 hours with a basket press, ambient yeast fermentation and aging for 20-22 months in a 228 L used French barrel, full malolactic conversion, no racking, no fining, no filtration, minimal SO2 addition (10-20 ppm) before bottling when necessary.