Everything needed to make wine exists inside the berry. This is our core belief. In order to allow the fruit and all its natural beauty to shine through, we are committed to using spontaneous fermentation, longer resting times on the lees, and unfiltered bottling. These practices result in wines with a fine structure, backbone and pristine aromas. We rely as much as possible on the fruits own preservatives, tannins and yeasts.
In our WeinWerkstatt, we go even further by reducing or eliminating the use of sulfites, utilizing the benefits of a long mash-fermentation, as well as longer resting times on the lees.
The terroir of our vineyards is absolutely ideal for this. Our soils are balanced, healthy, and organic. This allows the grape to extract and utilize the soils rich qualities. The resulting wine provides a true sense of place.
The Schambach Valley is on the eastern edge of the Kaiserstuhl and has been using organic farming methods for more than 40 years.