From a single plot where Pinot Blanc, Pinot Gris, Sylvaner and Chardonnay were planted together — "muscheligen kalk" translates to "shelly lime."

Grapes are harvested by hand and bunches are left to macerate on their skins for up to 40 hours before press. Whole bunches are then basket-pressed and the run-off juice ferments on the ambient yeasts in fuder.