In 2016 I accidentally smashed into the wine industry out of boredom in my old job, identity crisis in general and recklessness. It took me two years of learning and working in wineries to finish a degree we call Gesellenbrief. But it was a no-brainer and took way less to realize that my free-spirited view on life and wine won’t match with most of the wineries around. Hence, I had to start my own little wine journey just to not go crazy. I fell in love with a tiny terrace vineyard just a 15 minutes walk from my home. I knew it’ll be tough work. And silly, too. But I could’t resist signing the contract either - at least for one year I thought, to give it a try. Well… it’s now a bunch of tiny vineyards later, around 3/4 hectare so far. It's still tough and silly. But hey! Plant protection is done following the organic guidelines, but I haven’t applied for certification yet. To interrupt monoculture at least a little, I make my vineyards as cozy as possible for various creatures and plants. Plenty of dry walls within the vineyards also help to find home for reptiles, birds or succulents. For some work (e.g. pruning) I rely on nature’s rhythm and the harvest is picked by hand. Anyway, most of the work is done manually as reducing machine work is healthy for the soil. But to be honest, it also requires a budget and space for tractors and equipment. In the cellar I work quite basic. Depending on the grape's quality and variety, they go - after overnight maceration (the whites) or after mash fermentation (the reds) - into an old basket press, fully ferment in tanks and continue with malolactic fermentation. The rest is magic, confidence and time. And if in doubt, sacrifice some liters to the mighty goddes of vinegar. The result are pure, honest and lively wines which pet your soul. For now, it is only me, myself and I running this business. With a little help of my friends now and then.