One batch, the “freshness batch”, was directly pressed using the white wine method commonly used today (very gently with a maximum pressure of 1 bar). After natural sedimentation of 24 hours, the wine was removed from the sedimentation turbulence. The subsequent fermentation took place at a controlled temperature of 18 ° C for a period of 7 days.
The second batch, the “kick batch”, was fermented with the mash like an “orange wine”, which means that the must was in contact with the entire grape (skins, seeds, panicles) during fermentation and thus achieved a maximum Extractions from the grape. At the end of fermentation, this section was also gently pressed and expanded separately.
Both batches were stored separately for 10 months in steel barrels, only a small part (225 liters) was stored in a used barrel to give the wine an additional complexity. The wines were stirred weekly until December (yeast battonage) to keep the wine in contact with the lees. The wines were then drawn off in January and matured on the fine lees for the next 8 months. In this way, the character of the variety is retained and not influenced too much by the yeast lees.
In July (1 month before filling) the 2 batches and the barrique barrel were blended and roughly filtered and slightly sulphurized.