Says Stefan: “I want to show those exceptional conditions in my wines. That’s why I work natural both in the vineyards and in the cellar.
To prevent mono culture the vines are growing organically together with other herbs and plants. In the cellar it’s very easy - the wine are pressed without the use of pumps into local oak barrels which can be from 600 liters (Halbstueck) to 1200 liters (Stueck), this is where the wine stays without filtering, moving or even sulphuring. At the optimum time they are bottled unfiltered with a minimal addition of sulphur.”
