Intensive and sustainable work in the vineyards enables us to harvest highly aromatic and healthy grapes. This valuable fruit is vinified with a lot of patience and untreated in our historic cellar. We ferment our musts relatively turbid and without artificial cooling in different size oak barrels using their indigenous yeasts.

This way we preserve the precious phenolic compounds, which shape the aroma and bestow a deep and complex structure upon our wines. Subsequently, the wines are moved only one time on their way into the bottle. This way, grapes from significant vineyard sites become special wines, which express our house’s unique style.