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Qualität im Sinn

Oscar WildeThe Irish poet and wine-lover Oscar Wilde once said:
‘I have the simplest tastes: I am always satisfied with the best.’

Our philosophy is also as simple as that. We nurture our grapes and give them nothing but the best in tender loving care, so that you get the optimum outcome in the bottle. Here are the six basic principles underpinning our wine philosophy:

  • Class Not Mass: generously spread-out vine rows ensure optimum exposure to sunshine and light. Voluntarily limiting yields means the aroma and minerals in the wine can develop to their fullest.
  • Each Wine Has Its Own Character: as part of our mission we have striven over the years to bring out the typical character of each vintage and terroir (specific features of the particular vine slope).
  • Growth in Harmony with Nature: vineyard-cover crops prevent erosion, maintain soil health and not least of all provide space for major beneficials to flourish in. Since 1987 our watchword has been: integrated plant protection that eschews insecticides and acaricides.
  • Natural Wine Making: all our grapes are gently pressed, wines with fruity natural sweetness are steered through controlled cooling, clarified via a natural method (without clarifying agents) and bottled under sterile conditions. That’s why they are so light and agreeable.
  • Information as a Service: we are convinced that our products are fantastic. That’s why we love talking about them. Whether on the phone, at a wine tasting or in the wine cellar – we are only too happy to tell you more about the estate and wine, and we are very open to your ideas and suggestions.
  • Fair Prices: you can rest assured that our price/performance ratio is good. Over the past years we have pursued a customer-friendly, moderate price policy while maintaining high quality.
Information for Experts

- hectare yields 6 000 – 7 000 litres (12 500 l/ha are allowed)
- very late harvesting
- grapes hand-picked at harvest
- gentle vinification of grapes (no enzymes added)
- only initially pressed free run is used for estate bottling
- about three months storage on fine lees
- extremely cold fermentation (to preserve aroma and retain carbon dioxide)
- filtration only after natural self-clarification (no clarifying agents, no blue fining, no gelatins, no metawine acid)
- cold-sterile bottling (usually April – July)