This renowned vineyard site is characterised by blue Devon slate. After careful picking and selection the grapes are fermented in 1000L oak Fuder and stainless steel tanks, both blended later to add complexity. The wine rests for a few months on its fine lees before bottling.

Bischöfliche Weinguter Trier cultivates approximately 95 hectares of vineyard, among them some of the Mosel, Saar and Ruwer's most legendary sites. Almost 90% of production is Riesling, with grapes crushed and pressed at Scharzhof on the Saar and Duisburger Hoffman on the Ruwer. Wines are then aged in either traditional fuder or stainless steel in their vast vaulted cellars in the heart of Trier, which date back to Roman times.