Clear and radiant on the nose. Yellow fruits, acacia honey and a hint of beeswax. Then on the palate, finely roasted almonds and hints of white nougat. Citrus zest on the finish. Location & Terroir The size of the vineyard is 44 hectares, of which 5.44 hectares are classified as "Große Lage". 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 is why we take a close look at all plots during the ripening period and, if necessary, pick individual grapes by hand. The subsequent whole-cluster pressing takes place with minimal pressure. A maximum of 65% of the juice yield is used, and 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 aromas 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 in the sparkling wine bottle. In several dosage tests, the perfect partner for the shipping dosage gradually emerges. Fruity or noble sweet wines from the same location are used without exception.