The top three planted varieties in Franken are Bacchus, Müller-Thurgau and Silvaner. It was kind of logical to us working on a blend. To start small we took about 300l of each variety and fermented the grapes on the skins for about a week. After pressing all three batches finished fermentation and malo separately in old oak. After several trials we found the right mixture (sounds easy in the end: a third each) and blended the wines adding back all the lees in May 2016. This really helped harmonizing the blend. The wine was bottled unfiltered and without the addition of SO2 in July 2016.