Wassererhof

The path from what the soil yields to what the bottle holds is for
us a process of constant refinement.
Wine must come forth from the vineyard: our efforts should
only be aimed at ensuring we do not end up with some random
end product.
For the site or location to fully express itself, the grape variety
has to feel at home there, the use of extraneous materials in the
vineyard and cellar must be minimised, and the wines have to
have plenty of time to mature.
Curiosity prompts us to pay ever more attention to nature and
time:
• soil improvement through sowing and composting
• fermentation using the grape’s own yeasts
• aging on fine and gross lees
• sale of wines at 24, 36 or 48 months after cellaring