The foundations for a good wine are laid in the vineyard. We work on this nine months a year with a lot of energy and care while adhering to biodynamic principles.
After carefully harvesting and selecting the grapes by hand, we primarily pursue one strategy in the cellar: to give the wine enough time and rest so that it can develop on its own.
The fermentation of our wines takes place partly in stainless steel tanks and partly in Mosel-Fuder barrels spontaneously with the natural yeasts from our vineyard and cellar. After fermentation is complete, our young wines rest and mature on the yeast until May - in some cases even longer - and thereby gain depth and character. The wines are bottled in early summer and sometimes later.
This is how we accompany the precious transformation from grape must to wine with attention and dedication.