The Weissburgunder from Dreissigacker is carefully hand-harvested and spends one hour on the skins. Spontaneously fermented, it is aged 75% in stainless steel and 25% in wooden barrels, both double-barreled and tonneau-sized. After fermentation, the wine rests for five months on the lees. The reductive aging in stainless steel imparts fruity notes of light, yellow fruits, while the aging process adds body and richness.