The Gewürztraminer vines are all cultivated with the Guyot method. They are grown on deep and clay soil with a significant presence of pebbles and stones at altitudes between 350 and 650 meters facing south-west.
The must, after a short period of maceration (skin contact), is fermented at a low temperature in stainless steel tanks. Afterwards the wine ages on its yeasts with frequent battonage (keeping the yeast in suspension) for about six months before bottling.
The wine combines perfectly with liver pâtés, white grilled meats, crustaceans as well as numerous Asian dishes.