Pinot Gris and Gewürztraminer from the Bannwarth estate were pressed overnight, and the juice was left to oxidize and begin fermentation in open casks. Six months of fermentation in fiberglass tank outside were followed by a soutirage in spring 2020, after which the wine entered old barrels, without topping up, for five years of élevage. After bottling, it was held in cellar for a further six months before release.

The long aging in unsealed barrels was deliberate: Gewürztraminer is a slow mover, and years were needed before oxidation began to integrate with the variety's deep aromatic character. Once it did, the balance arrived, salty, seaweed-like notes, a rich oxidative thread, and the ripe aromatic depth of two grape varieties that had finally learned to speak the same language. Some wines demand that time be respected. This one insisted on it.