This was the first year in which the Riesling grapes were pressed as whole bunches. This was done to achieve a more elegant and balanced wine. Fermentation took place in stainless steel tanks for 10 days and was stopped by cooling the must to 6° C. This resulted in a wine with a residual sugar of 17 grams per liter.
Riesling is in most years the target of botrytis rot, but this year it escaped the rot due to the early harvest. The grape berries were much smaller than normal because of the very dry rip-ening season. This contributed to a very healthy and concentrated vintage.