100% Pinot Noir and the producer's entry-level cuvée. Vines grown on sandstone, limestone and loess. 

From the importer:

"All wines are pressed in a small basket press. Maceration lasts 4-6 weeks for red wines and up to 2 weeks for white wines. For vintage 2017 there was 90-100% whole cluster fermentations for the reds. The white wines are destemmed and normally see some skin contact, 2-3 days for the basic ‘Müller’ and up to 2 weeks for the Grauburgunder and Weisßburgunder. All fermentations are with natural yeasts – no yeasts, yeast nutrients or enzymes are added, ever. Most wines are fermented in 300 to 1,500 liter tanks/barrels. The reds are fermented in one-year-old barrels from Burgundy. Enderle & Moll uses them for 2-5 years before retiring them. Minimal use of sulfur (25-40mg/l) at bottling only; all wines are bottled without fining or filtering."