• Variety: Lemberger
• Surface Area: 0.90 ha (2.22 ac)
• Vine Age: Planted between the late 1980s and 2017
• Terroir: From vineyards in Hessigheim and Besigheim, mostly south-facing, clay-loess soils over fossilized limestone and Dolomite bedrock.
• Viticulture: Organic (certified), biodynamic practices, single-Guyot trained.
• Vinification: No added SO2 during vinification or aging, partial whole cluster (20-100%), 2-4-week ambient yeast fermentation in open top wooden vat, daily pump-overs, pressed with a basket press, aged for 16 months on the lees in a combination of 500, 600, and 1500 L used barrels, racked once, SO2 added just before bottling (20-25 ppm), no fining, no filtration.