Like our ancestors, we work with the soil, the climate, the vine: in short with nature. That's why we decided to farm our farm organically, just like in the old days. In contrast to the past, today such a step is certified and declared, and that is what we have done. For us, biological work means above all observation. Because you can read in the soil - about its fractures, its compaction or its root penetration. What happens in and on the soil and consequently on its surface is elementary for any further development in the process of wine production. This is why we try to understand our vineyards, know our vines and treat them with care. We green our vineyards and ensure variety and vitality. We obtain nutrients for the vine from many greening plants such as red clover, yellow clover, sweet clover and vetches. These flowering plants attract insects and provide a habitat for ladybirds, green lacewings, hoverflies and predatory mites! This means that you help to keep pests in check in a natural way. Their deep roots loosen the soil and form humus compounds. Natural, wild yeasts on the grapes can be taken into the cellar and fermentation can begin without artificial yeasts. And you can not only taste it, you can also feel it, because the wines are much more digestible.
In the cellar we work with minimal intervention, but above all with the time factor. That's why we leave our wines on the fine yeast for as long as possible to give them stability, structure and character in this way.