The winery is run as a family business.
Only grapes from our own production are pressed. The wines are mostly matured in wooden barrels.
Our wines are not improved and are only sold with a state test number. A large part of the production is bottled in 0.75 l wine bottles, whereby special attention is paid to varietal purity and quality.
My principle as a master winemaker is to combine the traditional with modern cellar technology for the benefit of good wine quality. For example, biological acid degradation in red wines and controlled fermentation in white wines are common processes here.
In the restored cellar-vault of the more than 300 year old house there is the vinotheque, where you can taste our wines.