• Variety: Spätburgunder
• Surface Area: 0.15 ha (0.37 ac)
• Vine Age: Planted in 2011, grafted to Spätburgunder in 2016
• Terroir: From a selection of vines in the Hörnle lieu-dit in Hessigheim, southeast-facing, up to a 30% slope, loess over fossilized-limestone.
• Viticulture: Organic (certified), biodynamic practices, massale selection, single-Guyot trained.
• Vinification: No added SO2 during vinification or aging, 10% whole cluster, 3-week ambient yeast fermentation in open top wooden vat, short daily pump-overs (twice a day in the beginning then just once a day), pressed with a basket press, aged for 16 months on the lees in 228 L used barrels, SO2 addition just before bottling (20-30 ppm), no fining, no filtration.