The quality of the wines does not begin in the glass. For us, it begins in our heads, in our thoughts, at work in the vineyard and in the cellar. Wine is life. To produce good wine, you have to live and love the work in the vineyard and cellar, even at + 35° C in the vineyard!
A very large part of the quality of the wine is decided in the vineyard. Be it through our microclimatic conditions, soil structure, nutrient supply, foliage work, selective harvesting, small yields, etc. In our vineyard we produce good quality wines at a good price-performance ratio. We are open to modern winemaking methods, but we realise that the new does not necessarily have to be the best or the absolute. Our parents' generation also had good ideas and did solid work. The aim here is to combine the modern with the traditional.
We are rather critical of new winemaking methods such as chips, must concentration, the use of enzymes, new yeasts, etc.
We remain true to our principle of producing predominantly dry, fully fermented wines. Our motto is that the wine we produce and market must convince and inspire us.
This is the only way we are credible and have a chance.
