Our ultimate goal is to produce wines of the highest quality and individuality. We aim to achieve this through respectful interaction with the environment.
Conservation and sustainable use of biological diversity are for us the essential foundation.
A vital Organism
…can resist adverse circumstances and sicknesses better than a weak one. Encouraging vitality and strengthening the vine’s immune system are therefore a primary focus.
To Protect the Vine
…we use various teas and herbal mixtures. Nettles strengthen the immune system and carry basic elements. Silicon-rich horsetail grass contains roll off effects. And chamomile soothes stress.
As protection against fungus we use sulfur and copper, which are supported by herbal mixtures that function as fungicides.
Humus is the mother of all life
“One must realize that composting fertilizing, has to consist of an enlivening of the soil, so that the plant doesn’t come into dead earth, struggling to achieve, from its vitality, that which is necessary for producing fruit.”
We care for our vines predominantly by hand, with dedication and expertise, and under the optimal exploitation of sun, wind, and rain.
Nature rewards us for our work with healthy soils and vital vines with deep roots.
Thanks to our commitment to working by hand, we have the opportunity to work each vine individually, to pick the grapes at the optimal time during harvest, and thereby to guarantee healthy fruit.
Just as important as the preparatory work in the vineyard
…is a careful vinification.
A majority of the wines are raised in the traditional Fuder-Fass (1000-liter barrels), though we also use stainless steel. Wood provides the yeasts with the necessary air to breathe, which allows fermentation to flow more smoothly than in stainless steel.
Only through gentle treatment can we achieve the full potential of extract, fruit aromas, and mineral components. Additives are taboo, mechanical stress is kept to a minimum, and necessary movement is determined by phases of the moon.
A Long Wait
We are committed to spontaneous fermentation.
Our wines often require a fermentation time of 8-10 months, sometimes longer. Only in August is the majority of the previous year’s harvest bottled. A few special wines might need even more time in barrel on the lees.
Since the beginning of the 1980s, OINOS, a group of Mosel winemakers practicing organic viniculture, has concerned itself with the ideas of Rudolf Steiner, who—among other things—considered the influence of the cosmos on all organisms.
Since then, we have learned quite a bit. In particular, exchanging ideas with colleagues from Austria, France and Italy has propelled our work even further. As part of the "##link##http://renaissance-des-appellations.com/## organization, founded by Nicolas Joly, we have for a number of years presented our Rieslings in various countries.
Respekt—this is a group of winemakers who work biodynamically—both an ideal and as an obligation. We are delighted to have been members since 2015.