Professional and Passionate Work
We’re convinced that professionalism and passion in one’s day-to-day work creates better wines – wines that reflect their origins to inspire and delight. In the vineyards we pay meticulous attention to the health of the vines. We harvest by hand with only a few, very experienced grape-pickers. Work in the cellar is done with maximum care and flexibility. For us, there’s no dogmatic contradiction between spontaneous and selected yeast fermentation. We use both methods, depending on the vintage and harvest situation. Our approach is equally pragmatic when it comes to the choice of old wooden barrels or stainless steel tanks for aging the wine.
But for all the methodology, each year we consciously create space for experimentation and we continually force ourselves to break the rules. Two successful examples of these experiments are the cultivation of Auxerrois and our Riesling Cuvée Top-of-the-Rock.
“I want our wines to reflect their origins and delight the senses.”
Dr. Peter Crusius