It all started in 2004! Christoph has made his first wine and the 2006 vintage has already been rewarded. Oenological journeys through the new and old world followed one another, he was always interested in "a wine which touches the senses and the soul, and... of which you want a second glass". Mathilde joined us in 2013. As a French woman, she clearly brings the style of her native country to wines from the North and South. It also uncompromisingly follows the path of biodynamic agriculture. Only natural wines have been vinified since 2020.

Because all the work in the vineyard and in the cellar is much more pleasant and fun together, the estate has gradually expanded and today 3 hectares with around 10,000 vines are worked exclusively by the hands of Mathilde and Christoph. The locations are from north to south of the Kamptal, from 200 to 410m above sea level. the deeper ones are pure, deep loess layers, and the lower the loess content, then becomes more silty or very mineral with mica schist, quartz or paragneiss depending on the location. The Bohemian Massif to the north brings freshness and acidity, the Pannonian climate on the other side of the Danube brings warmth and maturity. During so many discussions, the two leaders passionately think about how and when they can better support and care for the cycle of nature - the soil is well-stocked - soil life is active - animals, insects, microorganisms feel really comfortable. Then the vines will do just fine! And the grapes grow that develop their full potential in the cellar, living wines are created that tell their terroir and make the character of the soil clearly perceptible. Natural and intact, spontaneously fermented, unfiltered and without additives, only as little sulfur as possible. From 2023 the wines will be certified organic, since 2022 we have been working biodynamically, Demeter certification will follow next year.

We are economical and generous: economical with the tractor in order to pollute our soil as little as possible, economical with the interventions, in the vineyard but especially in the cellar. More detailed description below. We are generous with our commitment and our own strength: We work the vines exclusively in pairs (pruning, weeding, leaf removal, green maintenance, wrapping, even the harvest is generally only done in pairs, if the climatic conditions allow it). ).

We have a real relationship with our vines and our terroir, we cannot think otherwise. In the vineyard: the vines are pruned and cared for by hand, so it is very precise and personal care, we adapt to the vines, their situation and their vitality to bring them into a good balance. The harvest is entirely manual, most often in 25kg boxes, sometimes in 200kg boxes. It is harvested in the morning to harvest fresh grapes without the need for artificial cooling. In the cellar: the grapes are crushed, depending on the type of wine, maceration lasts from 6 hours to 6 weeks. Fermentation only occurs spontaneously. No fining, adding yeast, yeast nutrients, enzymes, tannins, deacidification or acidification, no filtration. No rebler, no mash pump, the only electrical appliances in the cellar are the press and the pump. The only additive allowed in wine is SO2, if we consider it necessary and in very small quantities.