0.90 ha. planted in 1975 and 1996 in the western part of Franken on a steep south-facing slope, interspersed with drystone walls. 220m elevation with Triassic soils of iron-rich red sandstone.
Viticulture:
Organic (not certified). Homemade composts and diverse cover crops.
WineMaking:
Grapes are gently crushed, pressed and fermented over native yeasts in 2400L foudres. Malolactic conversion is blocked; 1.5 g/L residual sugar.
Aging:
Aged on fine lees for 8 to 10 months in 2400L foudres.
