My father founded the winery in 1984. I started my education in 2004. The most importand step was the work between 2006 and 2013 for Müller-Catoir in Neustadt/Haardt. There between, I had a little step in one of the oldest organic working wineries in Germany and a 2 month work and travel trip to New Zealand. I produced my first wines in the vintage 2008. I started some Naturalwineprojects in 2012 and focused it with the vintage of 2018. Since 2008, when I took over some parts of the work, we work organic and we are certified since 2017. Soil in our region is sandy and very light. This means, that it becomes really worm and the grapes become ripe quite early. We have to take care about the acidity. In the end, it means, that we can produce light wines, with less alcohol, but still a good aroma from ripe grapes. Since a few years, we work with 6 sheeps in the vineyards and do a lot of different things to rise up the biodiversity. We also feed our own pigs and produce our own meat and sausage. Landschwein The Landschwein-Serie is an idea of how to make natural wine for everybody. We use a lot of different grape varieties to get a good complexity and texture. The wines are clear in collour, with a fruity nose and really light. In my opinion, it is important to have naturalwines for everybody in the portfolio. I use mostly stainless steal to keep the fruitiness. The Label shows my whole life till now. Single Grape Wines We harvest them later as the grapes for Landschwein Wines and leave them on year on the lees. They mature in used oak or acazia barrels. With these, I want to create complexe and wines with more herbal aromas, than fruity notes. Sparkling I am a really big fan of traditional Champagne, but I cannot buy it all the time, so I started to produce my own. We try to make a sparkling with the traditional “methode champagnoise” as natural as possible. All of my wines are without sulfites.