The grapes come from different sites within the Rheingau and are selected by hand and harvested with the full harvester. The must is fermented cold and with pure yeasts in stainless steel tanks. This allows an optimal tuning to the wine type. After fermentation, the wine is stored and controlled for about 3 months on the full lees in the tank. Before the wine is filtered in February, another sensory control decides how the wines are cuvéed. Wines from these sites are characterized by their fine melting and minerality.
