In this region Silvaner is the primary grape, and this is an extended skin contact version of that grape, making for a very mineral and earthy orange wine.
The bunches were destemmed and the grapes fermented for 5 days before being pressed and put into a stainless steel tank and a barrel. After 10 months the batches were racked and blended into a bigger stainless steel tank which was topped up with a different Silvaner from the same hill (about 25%). Bottled in March 2019.
Farming: Organic/Biodynamic, No added sulfites