5 0 9979 KM
In 2021, I leased my first vineyards, building on winemaking studies in Vienna and experience at an Austrian organic winery.
With no family background in wine, I was fortunate to rent a wine cellar and all the machinery. This enables me to focus on what I love - working organically in the vineyards and aiming for a regenerative system.
In the cellar, I employ spontaneous fermentation, carbonic maceration, a minimum 11-month aging, no filtration, and minimal sulfite addition just before bottlling.
No white wines at the moment.
No sparkling wines at the moment.
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