Good wine stems from philosophy, not technology. Unique wines can only be cultivated in suitable places and with a healthy portion of hands-on labor. We work passionately down to every detail of our work, taking care of all we do as a family.
Nature is our most important asset; we live from it and for it. Sustainability is key to our vineyard cultivation, and is reflected again in the organic growing techniques we use.
Good winemaking focuses on retaining the quality the grapes have brought in from the vineyards.
Careful transportation from the vineyards to the wine press to ensure undamaged grapes; dumping the fruit into the press; slow, gentle, whole cluster pressing. These are the keys to quality. Allowing the must to settle naturally for at least 24 hours until it is clear, followed by a carefully monitored fermentation which will last several weeks, captures the individual vineyard expression in each wine. Bottling begins in the spring after the wines have rested on the lees to retain a crisp succulence.
Our Pinot Noir vinification follows the method of tried and tested tradition: open-vat maceration, maturation in large German oak or small French oak barrels using a mix of barrel ages, bottling after malolactic fermentation and no earlier than 10 months after the harvest.
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We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.
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