Made from Pinot Noir, 40% of it from the Eichberg Grand Cru, this wine undergoes 15 days of maceration in whole bunches with spontaneous fermentation using indigenous yeasts. It’s aged for 9 months in barrels on fine lees, unfiltered and bottled with no added sulfites. Red berries and sweet spice, with fine, present tannins and real freshness. An austere wine in its youth, you really feel the terroir if you give it a few years to develop.