Christian picks the Blaufrankisch grapes over 5 different harvest days in order to show off “the whole aromatic spectrum” of his highest, coolest vineyards. Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.