"The 'Hohes Eck' is the highest point around our village where the wind blows all day long and it cools down rapidly in the evening. There the grapes for our Pinot blanc ripen perfectly and slow. The grapes are harvested and selected by hand. 20% of the berries ferment intercellularly in georgian amphoras (Qvevres), 80% in steel tanks. After 5 weeks they are blended and stay on the lees until mid-may. yellow fruits, extremely spicy, complex, mineral driven and structured, lingering long on the palate."