Converting to a vineyard to organic viticulture is a long process requiring extensive experience. Though the winery received certification in 2007, it had been using organic principles, such as organic fertilisers since the 1960s. No systemic products are used on the vines. Both the weather and the condition of the vines are closely monitored in order to care for the vines with organic products such as oils and soaps.
In the cellar, making the wine organically requires a reliance on intuition and a feel for the winemaking process. No high-tech and of course no artificial additives are used to stabilise the wine. Even sulphites are sparingly used. The winery aims to produce easy-drinking white and red wines with character and originality, which have a tangible quality of terroir. The main varieties are Blauer Zweigelt, Blaufränkisch, Cabernet Sauvignon as well as Welschriesling, Sämling 88 (Scheurebe) and Sauvignon Blanc.
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