The grapes for this wine come from plots that contain, in addition to sandy loess and clay, a proportion of quartzite and slate. These mineral soils absorb the heat of the sun during the day and release it back to the vines at night. This is also decisive for the high minerality and freshness and the good shelf life. The grapes for this wine come from older plots with lower yield levels and were harvested in late September and early October. They were golden yellow and ripe, some of them overripe. After the harvest, some of the grapes sit on the mash for a few hours. Sometimes the must ferments with a pure yeast, sometimes spontaneously with the vineyard's own yeast. The expansion of the wine takes place in stainless steel as well as in wooden barrels. Shortly before bottling in April, the sub-lots were combined. 12.5% alcohol by volume