In February we were pruning our vineyards to pave the way for the growing season in the upcoming spring. During pruning we focus on barely harming our vines by trying our best to cut only small wounds. In the picture is a vineyard that has already been pruned.

We are proud of our sparkling wines where we use two distinct methods to make our wines fizzy. For the Jahrgangs-Sekt we use the traditional method of bottle fermentation like in Champagne.

For our PetNat and the Rosé Ancestral a we make use of the Methodé Ancestrale: In the end of a rather slow fermentation, the wine is bottled in order to finish off fermentation in the bottle and build up the bubbles naturally, by only using the sugar from the grapes. After one year on lees, the bottles are put upside down without riddling. The excess of yeast and tartar are separated from the wine during degorging, whereby just enough yeast remains to keep the freshness.

Our wine Ried Spiegel Grüner Veltliner 2018 got beautifully described in Club Amantes del Vino by Jozsef Kosarka. You can find the full article in Spanish on clicking the following link:

https://clubamantesdelvino.com/home/2020/04/vinos-organicos-de-paises-centro-europeos-con-gran-estilo/