Manual harvesting of biodynamically produced grapes. Short maceration of grape mash, mild pressing and decantation of must. Spontaneous fermentation with own yeasts and spontaneous biological deacidification. Six months of wine maturation in stainless steel tanks and concrete tulips on their own lees. Filtration-free bottling with minimal sulfur addition.
"Alcohol may be hazardous to health if consumed to excess, the operation of machinery or driving after the consumption of alcohol is not advisable."
"Not for sale to persons under the age of 18 years."