Gewürztraminer, Gelber Traminer & Roter Traminer were planted in the upper, stony part of the Ried Pellingen. A fully ripened and opulent style coupled with the typical, mineral Senftenberger acidity make for a very complex Traminer that is both typical and exemplary. For aficionados of this ancient and very expressive noble variety.

Vinification: Harvested by hand from mid-October to mid-November; the highly aromatic grapes (Gewürz- Gelber & Roter Traminer) are destemmed and left on the skins for 2–4 days of maceration. Small quantities are fermented on the skins. The wine evolves its character from slow fermentation in large wooden cask & stainless steel with ambient yeasts. After fermentation, extended maturing on the lees before bottling in late August

Gewürztraminer, Gelber Traminer & Roter Traminer were planted in the upper, stony part of the Ried Pellingen. A fully ripened and opulent style coupled with the typical, mineral Senftenberger acidity make for a very complex Traminer that is both typical and exemplary. For aficionados of this ancient and very expressive noble variety.

Vinification: Harvested by hand from mid-October to mid-November; the highly aromatic grapes (Gewürz- Gelber & Roter Traminer) are destemmed and left on the skins for 2–4 days of maceration. Small quantities are fermented on the skins. The wine evolves its character from slow fermentation in large wooden cask & stainless steel with ambient yeasts. After fermentation, extended maturing on the lees before bottling in late August

Gewürztraminer, Gelber Traminer & Roter Traminer were planted in the upper, stony part of the Ried Pellingen. A fully ripened and opulent style coupled with the typical, mineral Senftenberger acidity make for a very complex Traminer that is both typical and exemplary. For aficionados of this ancient and very expressive noble variety.

Vinification: Harvested by hand from mid-October to mid-November; the highly aromatic grapes (Gewürz- Gelber & Roter Traminer) are destemmed and left on the skins for 2–4 days of maceration. Small quantities are fermented on the skins. The wine evolves its character from slow fermentation in large wooden cask & stainless steel with ambient yeasts. After fermentation, extended maturing on the lees before bottling in late August