What we understand by philosophy can be described in a few words: near-natural management of our vineyards, restraint in the cellar. Careful pruning, controlled foliage, fruit-loving vine treatment, water-saving soil treatment and a lot of manual work are self-evident to us. In the cellar, we take as little as possible into the wine-making process. Each wine should develop individually, transport its origin and thus be unmistakable. In the steel tank or wooden barrel, our wines are stored after filling in our naturally-tempered cellar, in which it has between 8 and 10 degrees summer and winter. The ideal environment for the wines to rest and mature in the bottle.
How would we describe our wines most satisfactorily? Now, without any hesitation, these concepts come to mind: