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In the basement

The goal of every winemaker must be to bring the quality of that which has ripened in the vineyard to the wine glass. State-of-the-art cellar technology cannot replace the quality of the fruit from the vineyard.

Our wines are pure pressed and expanded. We deliberately avoid so-called “refining agents” and the fermentation process is carried out `spontaneously` by microbiological fauna from the region rather than by industrial yeasts. In doing so we want to consciously distinguish ourselves from the industrialization of wine with an authentic and unique product. We approach viticulture (wine growing) and winemaking as an enjoyable and rewarding craft, which presents a new challenge each year. We let trends (or just Trends) and the latest fashion statements come and go while we continue to produce a wine that reflects the soil, the climate and the people who produce it.

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