In the CELLAR

We work with our wines on two levels Our wines spend their first weeks – from the time of pressing until fermentation is finished – largely at ground level and mostly in cool stainless steel. This enables us to keep a keen eye on the microbiological process of fermentation, and adjust things gently if necessary. After this, we bring the wines to the subterranean cask cellar, where they spend between one and three years at rest, and can mature at a consistent temperature.

PATIENCE Nothing happens overnight. At least not with things from which one expects consistency, maturity and stability. For this reason, we allow our wines the time to mature. Ourselves as well.

BALANCE During its genesis, many factors exert their forces upon a wine: climatic conditions, the composition of the soils – but naturally, the signature of the grower as well. It’s quite a challenge to bring all this into harmonious interplay, year after year.

CHARACTER We do not determine the character of our wines, but we do reinforce it and seek to accentuate their distinctive and essential characteristics. It would be thoughtless to do otherwise.

TECHNOLOGY Yes, and only the best. It supports the vinification, but without leaving its mark upon it. The technology provides efficiency, security, good hygiene, and the harmony between the individual operations. We ourselves provide the elegance.