The Cellar
From Vineyard to Cellar
We lay the foundations for a fine wine in the vineyard. For nine months of the year, we dedicate ourselves with great effort and care, following biodynamic principles.
After the careful hand-harvest and selection of the grapes, we pursue one guiding principle in the cellar: giving the wine enough time and tranquility to develop on its own strength.
The Transformation into Wine
Fermentation of our wines takes place partly in stainless steel tanks and partly in traditional Mosel Fuder casks, spontaneously with the natural yeasts from our vineyards and cellar.
Once fermentation is complete, our young wines rest and mature on the lees until May—and in some cases even longer—gaining depth and character.
The wines are bottled in early summer, and in some cases later.
With dedication and care, we accompany this precious transformation from grape must to wine.