It all started as a hobby in 2004! Christoph made his first wine from his half-hectare, and the 2006 vintage has already won awards.

Wine-tasting trips across the new and old worlds have followed one another, and he has always been interested in "a wine that touches the senses and the soul, and... that makes you want a second glass." Mathilde met him in 2013. As a French woman, we were told, she clearly brings the style of her native country to the estate's wines. She also uncompromisingly follows the path of biodynamic agriculture. Only natural wines have been produced since 2020.

Because all the work in the vineyard and cellar is much more enjoyable and fun when done together, the estate has gradually expanded and today 3.5 hectares with around 10,000 vines are worked exclusively by Mathilde and Christoph. The plots are located from north to south of the Kamptal, from 200 to 410m above sea level. The lowest plots in altitude are pure and deep layers of loess, and the higher you go, the lower the loess content, mixing with clay and then becoming more and more 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.

In countless discussions, the winemaking couple passionately considers how and when they can best support and nurture the cycle of nature - well-supplied soil - active soil life - animals, insects, and microorganisms that feel truly at home. Then the vines will thrive! And the grapes grown there develop their full potential in the cellar, resulting in vibrant wines that tell the story of their terroir and make the character of the place clearly perceptible. Natural and untouched, fermented spontaneously, unfiltered and without additives, only the least possible sulfur. We have been working biodynamically since 2021, the wines from the 2025 vintage are Demeter certified.

We are economical and generous: economical with the tractor in order to pollute and compact our soil as little as possible, economical with interventions, especially in the cellar.

We are generous with our commitment and our own strength: We work the vines exclusively in pairs (pruning, weeding, leaf removal, trellising, green maintenance, wrapping, even the harvest is sometimes done in pairs, if weather conditions allow).

We have a real relationship with our vines and our terroir, we can't think otherwise. In the vineyard: the vines are pruned and cared for by hand, so it's a 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 crates, sometimes in 200kg crates. 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 occurs only spontaneously. No fining, addition of yeast, yeast nutrients, enzymes, tannins, deacidification or acidification, no filtration. No destemmer, no must pump, the only electrical appliances in the cellar are the press and the simple pump. The only additive allowed in wine is SO2, if we deem it necessary and in very small quantities.