Clear and bright on the nose. Yellow fruits, acacia honey and a hint of beeswax. On the palate then finely roasted almond and hints of white nougat. Citrus zest on the finish. Location & Terroir The size of the vineyard is 48 hectares, of which around 6 hectares are classified as “First Growth” sites. With a south-southwest orientation and a slope of around 40%, it is probably one of the winners of climate change. For the base wine we need physiologically ripe and aromatic grapes. The aim is without exception to produce healthy, aromatic grapes between 80° and 85° Oe with a stable acidity typical of Riesling. That's why we take a close look at all the plots during the ripening period and, if necessary, pick individual grapes by hand. The subsequent whole grape pressing takes place with minimal pressure. A maximum of 65% of the juice yield is used; the pressed must is discarded. After the first fermentation, the sparkling wine base wine remains on the yeast until the end of spring of the following year. Maturity is important so that all the flavors in the wine can combine. Only then is the wine bottled for the second fermentation. This is followed by at least 36 months of yeast storage on the sparkling wine bottle. After several dosage samples, the perfect partner for the shipping dosage gradually emerges. Without exception, fruity or sweet wines from the same location are used.