Artisanal, traditional and terroir-driven

First our goal is that the next generations can also make great wines on healthy soil.

Because only in humus loose soils with a high proportion of microorganisms can wines be produced, which reflect the character of the soil and terroir. That’s why we work close to nature and use biological means.

Through intensive foliage work, thinning in summer and selective hand picking, sometimes in several passes, we control the yields to achieve our desired quality. The long-term yields are between 50 and 60 hl per hectare and thus 40% below the legally permitted.

We develop the wines from different locations and plots separately in order to preserve the typical character that the terroir has given our grapes.