A lot of thought goes into this wine. Muskateller is a tricky variety in the vineyard, due to its large, tightly compressed bunches and their resultant tendency to rot. Christoph’s solution is to cut the bunches in half in June to increase aeration and reduce the yields. He also likes to macerate the juice overnight on the skins, which lends a welcome note of asperity to the overwhelmingly lovely and typical Muscat aromas and slightly minty fruit. The finish is long and salty.