The fruit is sourced from select Riesling parcels around Bernkastel-Kues, where the ideal level of ripeness is typically achieved by mid-October. Manual harvest.
Intense pre-clarifying of the grape must pre-fermentation. Initial fermentation via natural yeast in order to obtain very fruity Riesling wines; final fermentation via cultured yeast. No malolactic fermentation, unoaked. Lightly filtered before bottling.