The ‘Bux’ lieu dit lies just below the Spiegal Grand Cru vineyard and
shares a very similar soil of gravel and decomposing marl over
Biodynamic viticulture. Soil ploughed 4 to 5 times a year. Old wood
not pruned off until March. Debud but never green harvest. Use of
sulfur and homeopathic doses of the plant ‘horsetail’ against oidium.
Use of Bacillus Thurengiensis against pests. Never use fertilizer, only
a touch of limestone if necessary. Manual harvest with careful
selection carried out.