The Riesling vineyard is situated on the eastern and central side of the Guard Hill in the Hugyika and Pacso micro-region, at an altitude of 250 metres above sea level. The vineyard is forty years old and the yield is only 6 grapes per vine, i.e. 1 kg per vine. The grapes are harvested when they are fully ripe in order to preserve all the fresh, floral and spicy character of the grapes in the reductive wine. Once the wine is ready, we age it for 12 months in 250 litre Clayver ceramic balls, micro-oxidation ensures a particularly gentle aged character for our Riesling and we always retain some residual sugar from the fermentation to balance the acidity.

The harvest is manual in small 20 kg crates and the grapes are sorted on a vibrating table and then processed by gravity. Gentle pressing at 1 bar pressure, resulting in just 50-55% juice from 1 kg grape. We use natural yeast fermentation at low temperature (15°C). Ageing and preparation for bottling in stainless steel vats, after which it is aged for 12 months in 250 litre Clayver ceramic balls and bottled.