In autumn, the foehn, the winemakers' faithful ally, replaces marine heat and benefits the vineyards that stretch over clay hills until the ripening of the grapes. The grapes are carefully pressed and fermented at a controlled temperature. Ageing takes place in stainless steel tanks. With over one hundred years of history, the Müller-Thurgau known in Switzerland as the Riesling-Sylvaner, is considered the oldest and also the most successful of the new grape varieties. Professor Hermann Müller from the canton of Thurgau isits creator, the grape crossing was undertaken at the Geisenheim Research Institute in Germany.