I bought my very first vineyard in 2008 just to get some exercise — I'm not a big fan of sports (I started from scratch, as there was no winemaking tradition in our family). In 2011, my wife and I began building a wine cellar. And in 2013, I tried making my first wine. At the same time, I started farming organically. The first vintage released for sale was 2015. It was a hot year with heavy rain just before the harvest, followed by a warm and sunny autumn. Since then, we have been continuously expanding our land holdings because we believe in the specific local conditions and want to concentrate them in our wines.
Our vineyards, soil, and varieties
Currently (2024), we have 17 sites where we grow grapevines. All the vineyards in our village are very fragmented, and many of them are located on steep slopes. Our smallest plot is 8 ares (approximately 0.2 acres) and the largest is 1.2 hectares (approximately 3 acres). The average size of our plots is 25 ares (approximately 0.6 acres).
The topsoil is usually black or brown, and the subsoil ranges from loess to clay to sand (98.5% of our soil contains no stones). As a result, the wines are fresh, light, and fruity with no pronounced minerality.
As for the varieties, we focus on Neuburger, Pinot Blanc, Gewürztraminer, Riesling, and Pinot Noir. All our vineyards are certified organic (no systemic sprays or herbicides).