The vineyards are cultivated according to the guidelines of integrated production, ie To be careful with the resources, useful creatures and plants- Thus, conservation of the soil and environment with the utmost regard for environment and nature.
The vineyard is managed by hand and we always take care of a precise quantity control.
The grapes are harvested as late as possible with the highest physiological ripeness.
Depending on the variety, grape quality and vintage the grapes get mashed with different lengths.
The ciders are partially fermented by the vineyard's own natural yeast between 17 to 24 degrees Celsius. The fermentation time can take 12 days up to few months.
We highly avoid improvements and de-acidification as well as fining of wines. We often keep our wine from fermentation to bottling in contact with the fine yeast.
The wines are as little as technically possible and with respect to the phases of the moon moved.
We work with the least amounts of sulfur, which enables a better ripening of the wines. The work in our vineyards is carried out by our family, seasonal workers and interns of wine schools.