Our village wines show very precisely where they come from. The fully ripe grapes were harvested by hand at the end of September in the 2nd harvest round. The grapes are now left on the mash for 6 hours to optimize aroma concentration and balance. After pressing, the must is fermented with the grapes' own yeasts, partly in traditional barrels (1200l) from local oak and in stainless steel tanks. The wine is then stored on the full yeast and bottled end of July.