Germany

Riesling on schist, vinified in 10 hl tuns after a slow and long pressing, free alcoholic fermentation with indigenous yeasts (final dry or sweet depending on the grapes) and malolactic fermentation.

Selection of fifty-year-old Rieslings from the Klosterschaffnerei - the site of the monastery's tithe barn on which Bockenheim once depended - vinified and aged in old barrels.

A plot selection from a Pinot Blanc vineyard located on the foothills of Mount Sonnenberg and marked by the presence of a chapel, with a vinification preceded by a short maceration of a few hours, and maturation in barrels.

Forty-year-old vines, short cold maceration, then fermentation and ageing in old barrels.