The young winemakers use the power of nature: plant-based products like herbal extracts or tea are used to strengthen the vines. Clover and wild herbs are intended to attract bees and other useful insects to the sites. This creates a greater variety of species and makes the vineyards more vigorous. Thus, the grounds stay healthy and fertile.
The fermentation starts spontaneously with wild yeasts. After the fermentation a long time on the lees is obligatory for the brothers. The decision to bottle the wine isn’t based on a fix date, each wine needs his own time and the decision to bottle is only made by taste. The natural wines are produced without any additives and without any filtration this generates lively wines.
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