Jakob Tennstedt was born in Berlin. He worked for several wineries in Austria, Italy, France and on the Moselle before finally finding home for his own wine deep in the cool Trarbach valley on the central Moselle. Every step at Jakob is accurate and that is also necessary when the wine is left to its own devices without any additives. Like all work in the vineyard, the grape harvest is purely manual work and requires strict selection. Depending on the vintage, the grapes are allowed to stand for maceration before the long, slow whole-cluster pressing. It is fermented and later matured in wooden barrels from the best German and Austrian manufacturers. When the time comes, the wine is bottled straight from the cask by decanting the lees, sealed with natural corks and sealed with beeswax from their own colony.