66% Pinot Noir (Redfoot vineyard)- 13% Gamay (19th str. vineyard) 14% Merlot (Redfoot vineyard) and 7% Lemberger (Knizat vineyard) – – All grapes were processed through the direct press rosé method with different times on skins (2 4 and 6 days). The wines are fermented separatelyin 100% concrete tanks. The élevage proceeded in the respective fermentation vessels on primary lees and without sulphur additions or racking for a total of 7 months. The wines were then blended and aged for an additional 2 months in stainless steel tanks.