Typically Langenmorgen. Grown on a south-easterly slope with red, yellow and white sandstone in the topsoil, a high lime content in the subsoil, and vines which are over 40 years old. We feel privileged to work on such an old and important vineyard. The grapes are pressed immediately and placed in wooden barrels. The fermentation lives up to the terroir name, and usually takes a very, very long time. On the nose, there are typically bright, yellow and chalky notes with a slight brioche tinge. On the palate, the long finish has a very fine acidity. We are always amazed by the fact that that the terroir itself is more influential than the process of vinification when it comes to this variety.