Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. The varieties are vinified separately, and spend about 18 days macerating on the skins, producing a nice orange/pink color. Elevage on the fine lees for 11 months in traditional large Alsatian foudre and bottled with zero addition of sulfur. The wine is blended a day before being bottled, Unfined and unfiltered.

43% Müller-Thurgau, 36% Riesling, 14% Gewürztraminer, 7% Pinot Gris/ ABV 11%