Passion, yield reduction, full fruits and intensity despite mild alcohol content are the factors that make this wine so unique.
The mash is spontaneously fermented with wild yeast over the course of 16 days. After the fermentation, the mash is inoculated with a typical yeast used for Pinot Noir. Before filling the mash in big and small wood barrels, a biological acid reduction takes place in a steel storage cylinder. In the wood barrels, the wine lies on fine yeast to fully develop.