From the hillside vineyards of Kurtatsch and Entiklar (230 – 350 m.asl). Soil is composed of chalk, gravel and moraine. Vines are pergola and guyot-trained, with 3,500 - 7,000 planted per ha. yielding 55 – 75 hl. per ha.
Fermentation and maceration takes place in stainless steel tanks. Followed by the malolactic fermentation and maturation in small and large oak casks for 8 months.