Farming the Vineyards
As we work in the vineyards, we constantly strive to produce in ways that are sustainable and enhance quality. We try to keep alive and nurture the soil which, aside from the vines themselves, is also home to all of the microorganisms, plants and insects. That is why we are constantly searching for new physical and biological systems to help care for the vineyards. For example, we make use of mycorrhiza fungi, which live symbiotically with the vine, helping to make important nutrients available to the plants. On the other hand, through the right vegetation we try to provide more variety and humus for the soil. Higher biodiversity provides greater protection against plant pathogens.  

Our vineyards are kept green year-round and mulched 3-4 times a year. Here we use an alternating mulching system, with only every other row receiving the mulch on each spreading. This guarantees that the plants will blossom and pollinate. After three years of converting to organic approaches, we produced our first official organic harvest in 2012. 

In almost all vineyards, vines are trained using the Double Guyot system with a density of around 4500-5000 vines per hectare. In one of our vineyards, we are currently conducting very promising experiments using the double spurred cordon approach. In order to enhance our quality, we have thinned out our vines in some vineyards: by reducing the crop, the quality of the remaining berries increases. We begin shortly after the plants have blossomed, sometimes even during blossom time, in order to reduce the harvest to ca. 3000-4000 kg per hectare.