We practice integrated wine growing. Organic soil cultivation (fertilisation with animal dung, straw covering, bark mulch or covering with vegetation) plays a vital role in this.
Cutting back the vines in the premium positions leads to a limitation of yield which may be lower than 35 hl/ha.
Average of the past 5 years: 46 hl/ha.
Partial leaf removal from the vines in late summer and thinning of the grapes, as well as selective hand-picking are important aspects of the work in our vineyards.
All dry red wines of the VDP collection are produced in a traditional manner, i.e. with open mash fermentation and in old or new oak casks (Barriques). Malolactic fermentation and gentle filtration are also important elements of our philosophy.
The rosé (made from a single grape variety) and white wines are cold-fermented in order to preserve their vitality and freshness.