Man and nature. Making wine is based upon reciprocities. With precise craftsmanship we support each wines character.learn more
Each grape is a small universe of time and origin - values which we can eternalize in wine, through minimal interference in the cellar. Thus we give the wine maximum room to develop. The same high standards as for the vineyard apply. Our work centers on a traditional and artisanal approach. The gentle handling of the grapes has a high priority. A slow fermentation with wild yeasts and intense contact with the lees promote structure, minerality and harmony of the wines. Over the years, the malolactic fermentation has become more and more important and is a distinct attribute to our style today. The wines are further matured in stainless steel tanks, which are available in varying sizes to suit each batch selection, as well as in traditional wooden barrels (acacia) and barriques (oak).
Valuable wines need time and tranquility to develop, which we take very serious. The historical heart of the estate is the natural cellar, embedded approximately 8 meters deep in the loess ground. A stable cool temperature and constant humidity ensure optimum storage conditions and maturity of the wines. Dependent on variety and quality, they are stored here for between 4 and 36 (+) months on the less. Important criteria in determining the time for bottling are a high atmospheric pressure and a waxing phase of the moon.