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The path from grapes to wine


The wine in the glass we are holding starts its journey in the vineyard. First, it is important to pick healthy and ripe grapes which are transferred to the wine cellar. During the harvest, we are careful to put into crates only healthy-looking clusters. Subpar parts and such which could not reach their full potential are discarded. Because fruit is never ripe all at the same time, we have skilled pickers help us out over two harvests.

Work starts early in the morning so that we finish before the heat of the day becomes overwhelming.

Fermentation happens spontaneously without adding yeast and without clarification. The process takes time as we use no additives, yeast nutrients and don’t have to keep the temperature low. After racking, white wines are left to develop for two, sometimes three years with just a tiny bit of sulphur added.


Whites with extended skin contact (called orange wines) need more time to mature. Stored in used oak and acacia barriques we keep an eye on their development for three to four cycles.


The wine is alive and doesn’t require controlled conditions or a constantly ideal temperature to develop. It evolves with the rhythm of Nature and its biodynamics – when it’s cooler it stabilizes and when it’s warmer it matures.


Before being ready for sale, such wine is left to repose in the cellar for at least three to six months. Bottles are labelled individually after we receive the order, then packaged and finally delivered to the customer.

Bottling is done by hand when the trifecta of weather, moon and mood aligns just right. There is no filtration and pump involved, only gravity.

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