The Riesling vines find perfect conditions on the steep slopes creating a perfect angle to the sun rays.
The soil consists of beautiful blue, highly decomposed slate rocks, that give the wines their great mineality, leading to an appealing somewhat salty finish.
The Riesling is gently crushed then left to rest in the press for up three hours to allow the components locked in the berries’ skins to be extracted by contact with the juice. The grapes are then pneumatically pressed, releasing all that turbid juice, and drained by force of gravity into stainless steel tanks located immediately below the presses. The juice rests overnight to allow the gross sediment to settle. Later the clear juice will be racked into other tanks.