10-20% semi-carbonic maceration (Gewurztraminer), 80-90% directly pressed, varieties are vinified separately in stainless steel tanks, indigenous yeast fermentation. Aged for 12 months in tank, light filtration, assemblage, and minimal sulfur at bottling.

Alcohol: 14.1%, Total sulfur: 28 mg/L, Residual sugar: 6.2 g/L.