The 6 Long Rows Pinot is naturally fermented by wild yeast. Fermentation starts after some 4 days of cold soaking. After basket pressing the Pinot is aged in a mixture of 1/3 new and 2/3 one year and older oak for 18-24 months. The wine then undergoes natural malolactic fermentation in barrel; it is made from 3 barrels of the Mariafeld (or 0014) clone from the six long rows in the front vineyard. Darker with stronger cherry and anise bouquet than the Estate wine, the palate is long and richly textured.