100% handpicked Grapes are processed as gently as possible to avoid tannins and bitterness, whole bunch pressing by low pressure only provides a yield of 50% (500 ml of 1 kg grapes). From that point, winemaker Nico Brandner avoids any distortion by relying on natural fermentation and malolactic. Filtration and fining are replaced by time, the wines are allowed to stay in the barrels for about 10 months, bottling will be just before the next harvest.

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