The Obere Steigen vineyard is site specific due to its small terraces creating different micro-climatic conditions depending on their location. Obere Steigen is translated "higher rising" making reference to its location and higher altitude. Grapes are picked at optimum ripeness then crushed and cooled down, finally the juice was left on the skins for 4 hours, pressed and fermented. The wine rested on the lees for 3 months in stainless steel tanks.