75% of the juice is pressed from whole bunches of grapes and left to settle at low temperature, with the clear top juice fermenting in polyethylene cube tanks before maturing on the sur lie.

The remaining 25% is pressed after 2 weeks of fermentation with indigenous yeasts, matured in stainless steel tanks, then drawn and matured in large oak barrels. Two cuvées are blended before bottling.

No fining, no filtration and a small amount of sulphites added before bottling in early September.

Variety - 80% Chardonnay, 20% Kerner

Alcohol - 11%.