Riesling grapes are hand harvested, and left as whole bunches, half in small used barrels and half in stainless steel. The bunches are foot stomped and then gently pressed. Fermentation completes slowly over 6 or so months without temperature control. The wine is not stirred and no battonage is performed. The wine is left on the lees until bottling, when 10 mg of sulfur per liter is added. The wine is unfined and unfiltered.