The CAI, like all the estate's other wines, is primarily produced in the vineyard. This means that meticulous and precise work is carried out there, allowing the wine to develop naturally in the cellar. This is achieved, among other things, by consistently fermenting the wines spontaneously and bottling them as naturally as possible. This year's CAI is drier than ever, which is exactly right, as the acidity in the 2014 Rieslings is significantly softer than in previous years. The result is a smooth, luscious Riesling that is simultaneously juicy, fresh, and almost irresistible.