It is not new wisdom that wine quality is created in the vineyard. In the cellar, we merely accompany the magical process of wine development and intervene to regulate where necessary. We work as close to nature as possible: all wines are fermented spontaneously. We work completely without oenological additives and fining agents. This is because it is important to us to show the special characteristics of each vintage in the wines and not to create a standardized, pleasing product. The result is wines full of character that show their origins in steep, barren and mineral soils.