Georg Breuer's estate in Rüdesheim, Rheingau, holds some of the region's most prestigious vineyard sites, including Berg Rottland, a steep, slate-dominated slope producing concentrated Riesling of exceptional quality. The 2011 vintage saw cool conditions followed by an Indian summer, requiring careful timing of harvest to achieve botrytis development for Auslese classification. The vineyard's slate soils and steep southeast aspect focus ripeness whilst preserving the acidity essential to late-harvest German Rieslings. Breuer's biodynamic farming practices emphasise soil health and natural vineyard balance through the growing season.

Selectively harvested berries showing noble rot were crushed gently and settled before fermentation to clarify the must and ensure clean, pure aromas. The must fermented slowly in temperature-controlled conditions to preserve aromatic complexity and develop honey notes characteristic of botrytised wines. Fermentation was arrested at residual sugar levels appropriate to Auslese classification through careful temperature management. Maturation occurred in traditional 1000-litre oak casks (not new wood), allowing the wine to develop slowly without oak influence, preserving the delicate botrytis character.