Dreissigacker's Weissburgunder is carefully hand-picked and spends one hour on the skins. Fermented spontaneously, 75% of the wine is aged in stainless steel and 25% in wooden barrels, both in double-barreled and tonneau barrels. After fermentation, the wine rests on its full lees for five months. The reductive aging in stainless steel imparts fruity notes of light, yellow fruits, and the resulting aging lends body and texture.