My father was always highly interested in the question of how to achieve the greatest possible expression of origin in a bottle of wine. To deliver all the information about that vine’s journey through the year. In 2005 we struck upon the concept of intracelluar fermentation. We had already tried a number of different fermentation techniques, including extended maturation in a time when the term “orange wine” was still unknown. Intracellular fermentation absolutely opened up our eyes and encouraged us to learn about an entirely new side of the win, not to mention forced us to reconsider all of our preconceived notions.

Each berry is plucked by hand. One person can pick about ten kilograms per day. The healthy berries are then fermented for approx. 100 days. After pressing, the wine then ferments a second time in the barrel. That is both the slowest and most reduced form of fermentation. It can take up to five years before we consider it ready for release. The 2012 vintage offered a fascinating exhibit for how the technique impacts coloration. During that first year the wine was dark brown, almost black. By the time the second year arrived, it had faded to orange; that became gold in year three and gained clear green hues in the fourth. As if the clock were ticking backwards. Like the famous film about Benjamin Button.