Varietals: Weißer Burgunder (Pinot Blanc)
Vinified bone dry but very ripe fruit. Crunchy green apple, wet river stones and lemon sorbet. Very Mineral-driven and creamy with a touch of acidity.
A late-harvest selection of older vines (40-50 years old). Hand-harvested. The grapes are pressed and settle in stainless steel tanks afterwards they are racked into large oak vessels. There is no temperature control in the cellar, and fermentation can take weeks or months. The wines stay on their lees for about eight months and a light filtration is performed before bottling.