"Bacchus and Huxelrebe were whole bunch crushed and fermented on the skins individually. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling was pressed directly. The juices was fermented and aged in various size of oak barrels from 1200L to 4500L and a smaller part in stainless steal. After 9 months everything gets blended, bottling without any filtration nor addition of anything."

Rheinhessen, GER/ Huxelrebe, Bacchus, Pinot Gris, Weissburgunder, Sauvignon Blanc and a small amount of Riesling