Soil: Sandstone, 350-400 meters above sea level
Grape: Pinot Noir (called Spätburgunder in this region)
Age of Vines: Planted 1996-2000
Yields: 45 hl/ha
Vinification: 17 hours skin maceration before press and fermentation in stainless steel tanks. The wine was bottled with some sugar left to create perfect bubbles. Disgorged by hand in February 2020, no sulphur added.