Ripened to the point. Plucked by hand.
»Experience is the best teacher« – this appears to be a good way of explaining the decision to set up my own wine-growing business. Having undergone thorough training in one of the top wine-growing estates of the region and looking back on years of extensive professional experience in various vineyards and wineries, I somewhat got my second wind and produced my first vintage in 2006.I consider entering a field of work different from my original vocational background as an advantage and a wonderful opportunity to take an unbiased view of winemaking and not to be restricted in my thinking. I place great demands on the quality of my products, and this is exactly what my work with other viticultural employers has taught me.
My wines are of the Riesling variety exclusively. They have been planted in the prime plots of the Kröv district—roughly 45 years ago the »Steffensberg«, or about 55 years ago like the ungrafted ones in the »Letterlay« plott. They are my most precious assets.I have chosen a purely natural way for their cultivation, spraying exclusively biological treatments since 2015 and not using any herbicides since the very beginning. Instead, I rely on regular and sustainable soil management. Carefully processing the vine foliage during summer and selectively harvesting the grapes by hand in autumn are worth every effort in order to come up with physiologically perfectly ripe grapes that will be pressed to produce highly aromatic and well-balanced wines.
Harvesting grapes at exactly the moment which is required for the optimal production of each future vintage allows me to do without implementing cellar techniques such as de-acidification or the enrichment of grape must. In this way all the natural ingredients, minerality and aromas will be perfectly preserved. Last but not least, I give the wines the time and peace they need to achieve complete inner harmony.The focus is on the production of dry wines. They are exclusively produced from fully ripened and sound grapes and offer a great variety of beautiful fruit flavour and elegant minerality. The acidity is well integrated with the fruit making for a harmonious whole. It makes these wines the ideal companions of any sophisticated cuisine. However, I also harvest individually selected botrytised grapes to produce wines that range from medium dry and off-dry to dessert rieslings and noble rot. Wine connoisseurs are delighted by their versatility: they can be served as an aperitif or go well with aromatic dishes. Auslesen and higher categories will make excellent dessert wines.