We are making wine because it ist he interance of our fathers. Every one of us (we are four people) has his own emotional reasons to be a happy part of the winery and why we make wine. But we have a few things im common: We love what our ancestors did and how they did it. They made wine the way they liked it, with lots of efford, hardly any use of machinery, pure hand-work. They made natural wines by the book, but not for a certain reason, no, they made natural wines, because that was the way wines were made. We aim to serve nature by using no artifical fertilizers, working by hand in the wineyard, planting trees among the vines, seeing nature animals and insects florish. Sustainability is our headword. At the moment we are in the process to become organic (BIO) certified by EU-regulations. This process takes three years and since this is our first year (founded in 2018), we need two more years to become certified! I institute that is certifying us is called „Ecoinspect S.R.L“ in Clausenburg Romania. I attached a document to proof that. We work organic in the vineyard and in the cellar. Edgar just listens to his senses. Tasting grapes to decide when to harvest is one oft he most important things. When you spend half an hour in the vineyard and taste here and there, you get a good feeling for the right time. We harvest in small cases of 15 kg. The working process is simple. The grapes get destemmed or whole bunch crushed. Then fermented a few days on the skins. The same process as in former times. When the wine is ready, it gets pressed in a basket press. We have the old klik-klak system but we bought also a new one that works automaticly. After pressing, the fermentation is finished in oak barrels, amphores and stainless steel. We like to mix these tastes. When it comes to bottling we add 10-20 ppm sulfur if the wine needs it. We don´t like it when the wine gets too mousy. But normally we work without any addition.