Only prime, fully ripe grapes were picked – all by hand – for this wine. At the Pfeffingen estate the vines grow on a deep loam soil which guarantees an ideal water supply. As in Burgundy, the high content of limestone in the soil gives the wines a maximum of finesse and character. Pinot Noir demands a lot of the soil, the vineyard and the skills of the winemaker. In this case the grapes were de-stemmed and fermented on the skins for two weeks. After malolactic fermentation the wine was aged in oak barrels for one year. The use of only a small percentage of new barrels preserves the natural cherry aroma and makes the wines rounder and softer in tannins.