Estate-grown grapes from vineyards in Kallstadt and Freinsheim.
Buckwheat, radish and clover aerate the soil and attract useful animals. Horse dung fertilizes the soil naturally. We take off leaves selectivly and work with low yields.
Harvest by hand, second sorting and destemming in the winery. After a short maceration the crushed must ferments with wild yeasts. Small-sized berries from French clones add structure and density. Aged in reused French barriques for 12 months. No fining, no filtration.