The Nibiru Winery’s primary focus is on biodynamic vineyard management according to Demeter principles. Josef Schenter is constantly impressed by the diversity of nature and all its cycles that unfold throughout the year. Every season is different, and the wines vividly reflect these conditions and their terroir. With careful consideration, Schenter and his team strive each year to do their very best in managing their vineyards.
As a result, they harvest healthy grapes, which they transform into wine with minimal intervention. This involves a great deal of manual labor, especially on the terraced slopes. They prefer to invest in the wonderful people on their team rather than in machines and mechanization. Leaf removal and the grape harvest are done exclusively by hand, as is the sorting of the grapes before processing. Time is a very important factor in the winemaking process here. Many of the wines age for a long time on the lees in barrels and tanks, and the single-vineyard wines are usually not released for sale until two to three years later.
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