• Variety: Lemberger
• Surface Area: 0.20 ha (0.50 ac)
• Vine Age: Planted in the late 1970s
• Terroir: From the Steige lieu-dit in Hessigheim, on a plateau, 250 meters’ altitude, not wind protected so influenced by the cold breeze, clay over fossilized limestone.
• Viticulture: Organic (certified), biodynamic practices, single-Guyot trained.
• Vinification: No added SO2 during vinification or aging, 50% whole cluster, 3-4-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 two, 228 L used barrels, SO2 addition just before bottling (20-30 ppm), no fining, no filtration.