As much as necessary, as little as possible - according to this simple principle we run our winery. Whether in the vineyard tending the vines or in the cellar making the wine, we constantly ensure that our wines are created as naturally and independently as possible, because sustainability is our top priority.
We live for wine and are constantly working to achieve the optimal result: short pruning in winter, optimal care of the vineyards through winter greening, application of humus and timely grape thinning, as well as selective hand-harvesting of grapes in autumn are a matter of course for us.
Through organic fertilization with humus, renunciation of weed killers, natural cultivation of the vineyards or plant protection without pesticides, we only have to provide assistance to the wines in the cellar so that they reach the bottle with good taste. This includes controlling fermentation, tapping the yeast and filtering. In addition, we do not use animal proteins such as gelatine or synthetic substances. These are the foundations for the subsequent quality.
For the red wines, the traditional maceration is carried out in order to emphasize the flavor characteristics typical of the variety. Our white wines are fermented cool and slow, as this preserves the natural fruit and freshness.