For detailed information please click on a wine label below.
We nurture and harvest our grapes by hand and bring them from the vineyard to the bottle entirely from steep-slope vineyards with an originality that can be produced only in a natural vineyard environment. From this tenet springs our fundamental philosophy – a philosophy of allowing a wine to develop naturally.
Our Grand Cru wines are fermented spontaneously with native yeasts. For these wines we use the traditional 1,000-liter Mosel Fuder casks. For our more structured wines, we use smaller wooden barrels, such as older 225-liter barriques.
Our prized, ungrafted, old vines are found in our Grand Cru vineyards. From these vines we select, for our Grand Cru wines, the ripest and healthiest grapes, at just the right time. Many of these grapes are from “Alte Reben” or old growth vines.
The Grand Cru grapes are pressed, slowly and gently for twenty-four to thirty hours. All of our other wines are gently pressed for eight hours. Clarification of the must takes place naturally.