Feeling, thinking, understanding

Today’s agriculture must reconcile environmental protection and preservation of biodiversity and natural resources with an economical way of working. This applies not least to smaller family businesses: economic interests must be compatible with ecological requirements. Use conscientiously, and avoid overuse.

Our perspective on sustainability

We are conscious of our responsibility towards the environment. This entails acting with the greatest respect for nature every single day – revering our soil, plants, animals and our peers.

In particular, this means creating a home for bees, ants, butterflies, insects, worms and birds. And above all it is a matter of the “invisible”, the microorganisms. They breathe life into our grounds.

Biological diversity is created by disrupting monocultures, by sowing flowers, grains, herbs and clover species. They enrich our vineyards, are profoundly rooted whilst loosening the soil and mobilising nutrients. Revegetation means revitalisation of the soil and ultimately strengthening of the plants’ own defence mechanisms.

Revitalisation is further also possible through professional composting. Earthworms transform cow dung combined with straw, rock flour and grape pomace into extremely nutrient-rich humus, which can then be used as fertiliser. It is not a perfect circular economy such as our ancestors’, but it still closes a circle. A small one.

Refined crop protection is equally crucial. Mindful and sensible handling is more important to us than blindly following dogmas. We bolster our vines’ defences with plant fortifiers such as silicon and iron, and treat them with orange oil, carbonates, copper and sulphur. Herbicides have not been in use in decades, and weeds are removed mechanically or by hand.

We work cautiously, but efficientlly.


Less is more

Healthy, timely picked, and manually selected grapes add the characteristics of the site and the particularities of the vintage to each bottle. We attend to our wines in the cellar, without altering them, and intervening into the natural processes only to the smallest extent. Naturally, this implies renouncing chemical additives.

On the other hand, we attach great importance to continuous contact between the young wines and their yeasts: Battonâge and lees ageing create complexity and are the foundation for natural stability. Thereby, we attain wines with long-lasting harmony.