There are about 100,000 vines in my vineyards. Even if you think it's presumptuous, I think I know every one of them.
Handcraft
Handcraft
I pruned them in winter, tied their shoots in wire in spring, adjusted their foliage to the weather in summer and harvested their grapes in autumn. Of course, I am helped in this. But in order to be helped, I have to explain the vines and their needs. And for that I go out to them again and again, observe them and try to understand what is going on inside them. In the cellar, the grapes are then fermented into wine. In the process, I try to give each vineyard its voice and reveal its character. Experience counts and also the courage to step back and let the wine have its own way.
Weingarten
My vineyards are living ecosystems in which vines play the main roles.
What may seem obvious to you is based on a complex, interconnected exchange of countless factors. The basis for all further developments is the soil. I strengthen it with natural preparations, green it, ensure a successive build-up of humus and create the conditions for vital conditions below the surface. This makes it easier for the roots of the vines to penetrate deeper layers of the soil and take up nutrients there.
At the same time, water is better stored and the vine is more sustainably anchored in the soil. The lively soil life, however, is in turn also visible on the surface. The plant diversity is accompanied by more and more insects and butterflies, which in turn form a phalanx against potential pests.
All these influences leave their mark on the wine, which gains in liveliness, complexity and depth.
Cellar
In the cellar, I stand by my wine.
In the vineyard, grapes ripen and have to be harvested healthy and at the right time. But only in the cellar do you translate the many-voiced qualities into wine. There I make decisions calmly and with regard to my family tradition, but combined with personal experience,
how to interpret the individual sites and grape varieties. For example, that I prefer to ferment all wines spontaneously.
The rest of the time I observe and accompany, with one goal in mind: to press wines that tell of their origin and variety in a detailed, precise, balanced and light-hearted way.
