Viticulture: Organic (Bioland DE-BW-022-03924-AB), biodynamic practices. Homemade teas and preparations for vine support. No tilling since 2018. No tractors, all manual work.
Vinification (Reds): Fermented and aged without SO2 (except in challenging vintages). Mostly whole-cluster. Fermentation started with an ambient yeast pied de cuve. Aged in barrels (0-50% new). No fining, no filtration. Minimal SO2 addition (10-20 ppm) before bottling when necessary.
Vinification (Whites): Fermented and aged without SO2 except in bad vintages. Crushed by foot, pressed by basket press. Ambient yeast fermentation in casks. Full malolactic fermentation. Aged in used barrels. No fining, no filtration. Minimal SO2 addition (10-20 ppm) before bottling when necessary.
