Pinot Gris (80%), Gewurztraminer (10%) and Riesling (10%). The fruit is sourced from mostly 25-year-old vines grown on granite soils at 650 metres elevation. Parcels fermented on skins in 1250-litre Italian concrete vessels and 750-litre ceramic amphora. They remained there for seven months before being pressed, blended and then bottled unfined and unfiltered in April the following year.