Our family has been making natural wine for more than 500 years and now it is our turn to continue with this tradition. Alex‘ father taught him everything which he was taught by his father – the knowledge about making ensouled natural wine. Maria & Alex took over the existing vineyards from Alex‘ parents in 2011 with a clear vision on their minds: WE WANT TO SHARE OUR PASSION FOR NATURAL WINE WITH YOU.

Farming brings a lot of responsibility. We are aware of that and treat our land with a lot of respect and care. We focus on Rudolf Steiner’s biodynamic principles and make every effort to provide our vineyards with what they need. Never to lose sight of the holistic approach.
Our top priority in the vineyard is: Lots of hand crafting
Alex does everything by himself, with much help from his dad – Opa Leo. Every single working step is made by them personally. Hence 15 acre of land imply quite some workflow, Alex is always out in the vineyards, whereas Maria takes care of communication and their boys – Team Future: Jakob & Pauli & Alois

We make natural wine. Hence, we reject all forms of artificial additives, except low levels of sulphite supplements with some wines (sometimes, please take a look at the tech sheets). Fermentation always starts naturally. We don’t have temperature control. And all wines are matured without sulphur supplements. no fining. no filtration.

WE CRAFT NATURAL WINE WITH JOY, TICKLE, COMPLEXITY, HONESTY AND SOUL.

PERSPEKTIVE
with all various meanings of this word – is perfect for natural wine.
PERSPEKTIVE derives from the Latin „perspicere“, meaning: „to look through“. When it comes to natural wine – the closer you look the more flavors and aromas you get – the more corners and edges you might find. AND, to us, natural wine puts wine itself into a different perspective (when understanding wine in the same context as the average wine drinker does – mainstream/conventional wines).

Vinification notes: ¾ were directly pressed. juice went straight into Barriques (225L). ¼ fermented on skins for 8 days. natural fermentation. no temperature control at any stage of winemaking. No air-condition in the cellar. occasional batonnage. The wines matured on gross lees for 10 months without any additives, without fining and without filtration. Various barrels blended together 1 day before bottling.

-From the producer