We want to create room for development for each wine and not predetermine everything in advance. Biodynamics helps us to create this freedom. Nevertheless, there are fundamental values such as precision, freshness and authenticity that we have regarded as the common thread in our wines for decades.
The work in the cellar truly begins with the harvest. We like fresh, lively wines, so we try to harvest at the exact moment when the grapes are at their peak freshness. When biting into a ripe grape, you should get the perfect crunch – it should not be overripe or shrivelled – similar to the crunch of freshly harvested lettuce. Just as lettuce gradually loses its crispness and vibrancy even when stored in the fridge, grapes too lose their desirable qualities if not harvested at the right moment. We want to avoid this with our grapes, so we have carefully defined our understanding of grape ripeness. All our grapes are handpicked.
Our work with and on our wines is driven by the individual requirements of each wine. We do not work according to standardised recipes or procedures but interpret each year’s harvest anew. Our work in the cellar aligns with the stringent guidelines of both international and Italian Demeter standards. We emphasise natural processes, utilising only the yeasts native to our cellar and vineyard for spontaneous fermentation. Additives and fining agents like sulphur and bentonite are used minimally and only as needed, in accordance with the Demeter Association’s strict, low thresholds for sulphur use. Our wines undergo a gentle filtration process, which is not standardised but rather tailored specifically to each individual wine, applying or omitting filtration as needed. Less is more.
Through experimentation, we try to find answers to questions that concern us. What effect do different elevations have? What characteristics can we emphasise with different harvest times? What effect do limestone and porphyry have on the wine? In what ways do the smallest amounts of whole-cluster processing change a wine’s structure? Will grape varieties like Tannat, Blatterle or Manzoni Bianco play a role in Alto Adige’s winemaking future? Some of our experiments have found their way into our permanent product range. Additionally, we select a few experiments to bring to the market as part of our Comets line each year.
A central focus for us is exploring how to maintain and accentuate the vibrancy and freshness of our wines amidst the challenge of rising temperatures. This question has driven our experiments in both the vineyard and the cellar since the 1980s.