This is important to us

For us, organic farming first and foremost means improving wine quality. Organic farming also means respecting nature and the environment, thinking in terms of ecological cycles, and avoiding synthetic chemical pesticides, herbicides, chemical fertilizers (artificial fertilizers), and genetic engineering. "Organic viticulture" is neither a fad nor a new invention; it stands for a traditional, time-honored, and natural way of dealing with crops and nature, combining traditional know-how with new scientific findings. Targeted, soil-adapted vegetation between the vines not only promotes the natural buildup of humus, but also contributes to ecological diversity. This can be illustrated by comparing a hay meadow with a diverse range of flowers to a short, trimmed garden lawn. Insects, worms, birds, and many other beneficial organisms can only be found where there is a diverse range of flowers.

Pest infestation isn't the only thing that decimates organic winemakers' yields. Avoiding chemical fertilizers also reduces harvests. The vine's yield adapts to natural conditions. On terraced vineyards, these include stony, barren, dry, and nitrogen-poor soils. The average yield is approximately 25–50% lower than that of conventional viticulture. However, a "natural yield" produces more full-bodied wines with high potential. These wines are typical of the variety and site, possess a diverse range of components, and a wealth of aromas that emphasize the terroir.