Innovative but Natural winemaking


There are no shortcuts when it comes to quality. 

Since the end of the nineties and as one of the first, Hans applied pre-fermentation skin maceration (skin contact) for our impeccable, physiologically ripe fruit, not only for red but white grapes (easy to observe from our slighty pink coloured intense flavoured Pinot Gris).
Grapes are destemmed (often by hand to avoid any harsh tannins), protected and cooled with dry ice to shy away from sulphur. Temperature controlled, long natural fermentations by indigenous yeast and post-fermentation macerations encourage a slow, soft extraction of colour and flavour aiding to the richness and longevity of his dry wines. Malolactic fermentation ensues in the finest French oak barrels where the young wine is left on its fine lees to age from 18 to 36 months depending on variety and vintage. All wines are unfined (vegan) and largely unfiltered. White wines are generally barrel fermented in 500 litre French oak puncheons and matured on their fine lees for 18 months. All wines are given ample time to develop and mature in barrel and bottle. There are no shortcuts when it comes to quality. 
No adjustments or nasty additions, no free run juice or residual sugar. No flavoured yeast, bacteria, acid, enzymes, sugar, and tannins that are almost universal in today’s wines. Sulphur is added sparingly. The wines are not cold stabilized, not fined and rarely filtered without physical or chemical stabilizations to maintain the flavours and typicity of each grape variety. 
It is the skills from a life-long experience that makes Hans decide how to nurture each grape variety into a graceful wine, each season, naturally.

Whether you're enjoying a leisurely picnic outdoors or gracefully navigating snowy slopes, enhance your experience with one of our exquisite drops. From the crisp notes of our Sauvignon Blanc to the intricate complexities of our Montepulciano, each bottle invites you on a journey of indulgence.

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