The specific vineyard plots for Trimbach Riesling are selected each year by Pierre Trimbach. The grapes are normally harvested in late October and fermented in temperature-controlled stainless steel and concrete vats. There is no secondary malolactic fermentation in order to maintain as much natural acidity as possible. Bottles remain in the cellar for several years before reaching the marketplace, ensuring the wines are both ready to drink upon release but also hold great ageing potential.