The Dreissigacker Pinot Gris was spontaneously fermented and aged 70% in stainless steel and 30% in tonneau and double barrels. First, the wine was stored on the full yeast for four months. It then sat on the fine lees until it was bottled. By aging in stainless steel barrels, the fruit and complexity of the Pinot Gris are preserved. The wood content gives it strength and character and at the same time ensures harmony.