The average age of the vines in the sea spider is 25 years. The harvest is done selectively by hand in small boxes. A short maceration time of three to six hours provides additional complexity, more texture and a moderate amount of tannins. The musts are spontaneously fermented in large wooden barrels and stored on the fine lees for several months before bottling. Even in the warm 2018 vintage, an amazingly straightforward, fresh Riesling from the best location in Gimmeldingen. Subtle notes of yellow fruit and honey on the nose, with some herbs. Complex on the palate, dense and almost puristic in its salty minerality.