The wine is made with 100% Riesling and is produced using the traditional methode champenoise. Primary fermentation is completed in stainless steel tanks, followed by the second fermentation in the bottle. It is matured on the lees, in bottle, for 20 months before disgorgement. This is a dry style of Riesling, with only 4.7 g/L of dosage (almost half of a traditional Brut Champagne).
The 2018 growing season was almost a full degree Celsius warmer than the warmest year in recent history (2003). The growth in the vineyards reflected this, with early budbreak and very early flowering. To ensure that our wines retained their cool-climate character, we started the harvest early in mid-September. In the end, we were thrilled not just with the residual sugar levels across the entire range, but also with the fine, elegant acidity and perfect physiological ripeness of the grapes that this wine expresses beautifully.