100% from old vines (planted in 1950s and 1960s, one of the oldest Scheurebe vineyards in the Nahe) in Dautenpflänzer, (a Grand Cru or Grosse Lage). Grapes were picked in the first week in October with 98-100 degrees of oechsle, when the grapes are ripening from yellow to orange/purple. The fruit was crushed and pressed with a maceration time of 8 hours. Fermented in with natural yeast in 80% stainless steel, 20% neutral oak barrel, fermentation was stopped in the middle of December with addition of SO2 and cooling. Georg racked the Scheu in April and it was bottled in May.