The Karlspfad vineyard is a historic plot at the foot of the Zeller Berg mountain, rising steeply from the valley towards Zell and characterized by calcareous soils with clay and loam components – ideal conditions for Burgundy varieties. The grapes were harvested fully ripe after careful pre-selection, with particular attention paid to balanced acidity in addition to ripeness. After a 14-hour maceration period, the must fermented in large oak barrels and was gently batoned several times during fermentation before the wine matured on the lees until the end of June. This extended lees aging imparts a creamy texture to the Pinot Blanc, accompanied by fresh acidity, delicate toasty aromas, and a hint of eucalyptus spice, resulting in a complex and persistent structure.