The vineyard, surrounded by majestic forests and protected by an iron gate, bears the history of past eras and the secrets of a unique terroir. The sandstone soils, interspersed with chalky subsoil, and the cool microclimate form the perfect backdrop for the cultivation of the noble Riesling.

The work in the vineyard is a true symbiosis of man and nature. By sowing buckwheat, clover and radish, the soil is rooted and beneficial insects are attracted, while the addition of horse manure as a natural fertilizer promotes soil fertility. The manual removal of double shoots and the thinning of the grapes contribute to optimal ventilation and development of the grapes.

After careful hand-picking, the grapes are gently pressed to extract their pure juice. Fermentation takes place with natural yeasts, which give the wine its characteristic aromas and complexity. The wine is aged in half-barrel and stainless steel barrels, where it rests on its fine lees for 10 months, gaining depth and structure. A late sulphurization takes place, without the use of fining agents or other aids, in order to preserve the purity and naturalness of the wine.