Our near-natural concept does not end at the cellar door. We also try to work behind it with minimal intervention, but above all with the time factor. Therefore we leave our wines as long as possible on the full yeast & the berries, in order to give them stability, structure and character in this way.
The work in the cellar is a time of trial and tasting, of listening and stroking!
The grapes are harvested without exception by hand and fermented mainly with the natural yeasts from the vineyards, which results in wonderfully authentic wines! In the cellar "less is more" simply applies.