The Dreissigacker Pinot Gris was spontaneously fermented and

70% in stainless steel and 30% in tonneau and double barrels

expanded. First, the wine was stored on the full yeast for four months.

It then sat on the fine lees until it was bottled. Through the expansion

The fruit and complexity of the Pinot Gris remain in the stainless steel barrel

receive. The wood content gives it strength and character and provides care

at the same time for harmony.