No Fining

In the vineyard as well as in the cellar we follow a minimalist approach. This means that the benefits and disadvantages must be weighed up at every step and, in case of doubt, less intervention is taken. In particular, the view of the variety of so-called fining agents requires caution. We believe that with healthy, clean grapes, a high-quality must can be produced that needs no improvement. If you take seriously the idea of the expression of terroir in wine, then the wine cannot be smoothed by fining agents and represent a certain location at the same time. We are convinced that high-quality wine is possible without additives and therefore consistently pursue this philosophy in the cellar.

Of course, this means first and foremost that no industrial yeasts are used. Since the aromas in wine are predominantly formed by the yeasts, an industrial yeast cannot express the taste of the location. Therefore, the yeasts that live naturally on the grapes and are specific to the vineyard must carry out  fermentation and experience shows that they do so. Often these yeasts are a little more temperature-sensitive so that not all wines ferment before winter. But since we strive for a long yeast storage, the wines ferment reliably until summer. It is this time that the wine needs that makes many fining agents superfluous, as they are only used when this time is not available.

Therefore, we do not use enzymes of any kind. Also, no yeast nutrients are added for accelerated fermentation. We are neither polishing with activated carbon nor removing H2S with copper. We do not add sulfur to mash or must  and leave the wine unsulfured until the final shipment. Only after disgorging homeopathic doses of sulfur (5-20 mg / l) may be added in some cases, if this is beneficial to the finished sparkling wine.