Soil: loess, loam
Altitude: 260-400 Meters
Age of vines: 20 years
Planting density: 3000-4000 vines per hectar
Training system: Guyot
Harvest yield: 3000 litres per hectar
Harvest: Beginning of October
Fermentation: open mash fermentation for 7 days
Maturation: old 225 litre barrels
Abfüllung: etwa 18 Monate nach der Ernte