Pressed and barrelled with Muller Thurgau grapes for 11 months. No filtration, fining and added sulfur. Aged in German oak barrels.
Winemaking: Two selected harvests. Whole bunches are crushed and left in 300-litre boxes for 60 hours, for cold maceration. Pressed and barrelled with few Muller Thurgau grapes for 11 months. No filtration, fining and added sulphur. Aged in German oak barrels.
Sulfur: None added
Soil: very rocky limestone
Yield: 38 hl/ha