All the prerequisites for a good wine are laid out in the vineyard. This is what we work towards with all our energy and diligence throughout nine months of the year while applying biodynamic principles. Following the harvest, during which we select all the grapes by hand, our main objective for the cellar work consists of providing space and time to the young wines so that they can develop and grow by their own right.
Our wines ferment most often with their own natural yeast, which comes from the vineyards and the cellar. Once the fermentation is finished, the young wine rests on the yeast until May - or even longer – gaining depth and structure. We bottle our wines in early summer.
In this way, we carefully and respectfully guide the precious transformation of grape juice to wine.