Jakob has spent the past few years tirelessly restoring just over a hectare of previously abandoned vineyards in the Kautenbachtal, a small valley hidden in the hills above Traben-Trarbach. The vines face due south, are between fifty and one hundred years old and planted on their original roots over a complex mix of weathered grey-blue slate and quartzite. In the cellar he works with a diligence and patience beyond his years. Grapes are pressed gently and slowly, over the course of many hours. The juice is then transferred to large oak barrels and the wines rest on their lees, untouched, for a minimum of eighteen months. Each wine is bottled directly from its cask and nothing is added at any stage.