Wine
In our winery, wines are born in the vineyard, not in the cellar.
The grapes and their juice are the foundation.
We add nothing, remove nothing, improve nothing.
We leave everything to nature.
We don’t rush the wines.
With us, nature always has time to finish its work, to transform the grapes and all the good things from the grapes into a great wine.
The only additive is the addition of a very small amount of sulphur before bottling.
From 2007 to 2015, all our wines were without added sulphur. However, sulphur is naturally and always present in wine. Its addition helps to protect the wine during bottling, helping the wine to retain detail, elegance and finesse.
This method of wine production is called traditional.
Which may evoke outdated practices and thinking, but the opposite is true here.
Everything we do in the cellar (and in the vineyard) is precisely described by Gustav Mahler’s quote.
“Tradition is not worshipping ashes, but keeping the fire alive”
We are looking for new practices, but they only replace the old ones if they are better for the wine.
If the terroir is more strongly reflected in the resulting wine, and if the long archival potential of our wines is preserved, then the new practice has its place with us.
Those are our only benchmarks.
And that’s why our motto is: