Varieties: 40% Pinot Gris, 40% Riesling, 20% Sylvaner

Vinification Method: Grapes are hand harvested with a triage in the vines, destemmed, and fermented with indigenous yeast and zero sulfur. The wine remains in contact with the skins for 25 days, resulting in an orange wine. Elevage on the fine lees for 8 in foudre with zero addition of sulfur. Unfined and unfiltered.