Dominik Sona aims for a light-bodied, traditional Pfalz Spätburgunder with his Koehler-Ruprecht Pinot Noir – ripe but with modest alcohol and good acidity. The fruit for the Koehler-Ruprecht Pinot Noir is destemmed and then wild fermented in stainless steel. After 3-5 weeks they drain the tank and press the skins, then blend it into Doppelstück and Halbstück barrels (pretty much no new wood). Natural malolactic conversion. After 20-26 months the wine is racked, given a light filtration and bottled, with free SO2 down at 40ppm.