No spraying: No conventional, organic, or biodynamic sprays are used.

No artificial fertiliser: Fertilisation is done through clover ground cover and compost ⎯ lava meal is spread in the vineyard to add minerals.

No correction of sugar and acidity: The focus is on using only grapes with the right ripeness, so the must does not need correction
(however, for our sparkling wines, sugar is added for the secondary fermentation in the bottle using the traditional method. The secondary fermentation in the bottle creates the wine’s bubbles).

Spontaneous fermentation: The connection between the wine and the vineyard is preserved by letting the yeast strains found in the vineyard and the winery carry out the fermentation. Yeast has a major influence on the wine’s flavour and aroma (however, for sparkling wines, cultured yeast is used for the secondary fermentation in the bottle to ensure the wine ferments dry—i.e., the last approx. 1.3% alcohol in our sparkling wines is produced by cultured yeast).

Natural clarification: No fining agents are used.

Addition of sulphite: Sulphite is never added until the wine’s spontaneous processes are complete ⎯ the level is dosed according to pH.