Our decision to convert to biodynamic...
Heinrich Weingut

Our decision to convert to biodynamic viticulture in 2006 was based on the goal of making our vineyards successively more resilient, more vital, and more heterogeneous. At the same time, we allow our wines and ourselves the freedom of increasingly less intervention. Regardless of the fact that all of our wines are fermented spontaneously and that we often like to leave them on the skins for weeks, it is above all else time that shapes our wines. Time for some means weeks, for others years – but all of our wines are given time with the intention of lending balance for their continued journey. To this end, wines remain unadulterated on their own lees, for the most part in used wooden barrels, and develop their own unique spectrum of aromas over time. We are mindful of these natural processes and observe them closely, but we influence them as little as possible, implementing our idea of producing authentic and truly genuine wines as rigorously as we can. And where people feel good and enjoy the beautiful view, our vines feel just as good and the grapes simply taste better!