Unfiltered and aged inside French tonneaux with several layers of grapes. Still a relatively young vineyard in Königsbach, situated directly on the forest edge. Limestone dominates the subsoil, and red sandstone dominates the topsoil. The wines from this vineyard are always left to ferment the longest and that is why they mature inside the barrels for 16–20 months without sulphur. Due to the dominant concentration of limestone, the wines always create a brioche aroma which applies a great deal of salt and pressure on the palate; and the fruit is usually not found here in the first few years.