Wines & fermentations

We have been Demeter certified since 2017, ie. we are not allowed to use yeast and yeast additives. Therefore, all wines are produced by means of spontaneous fermentation - thus the grape material 100% must be healthy. To allow spontaneous fermentation, no sulfur may be added to the grape material prior to fermentation. So that the young wine can be preserved without sulfur, the yeast must always be active (stir). This process is called 'Sur lie' and can only be used as long as the yeast is active - because of this method our wines do not need sulfur even after fermentation.