The grapes come from a limestone rich vineyard in Heilignestein and were harvested at the beginning of October.
Both grapes come from clay and limestone soils with 35 year old vines. The grapes underwent direct press at harvest and the juice was fermented separately and blended just before bottling after being aged in Foudre.
There was no fining, filtering, or SO2 added during any phase of winemaking.
