We have been Demeter certified since 2017, ie. we are not allowed to use yeast and yeast additives. All wines are therefore produced using spontaneous fermentation - so the grape material must be 100% healthy. In order to enable spontaneous fermentation, no sulfur must be added to the grape material before fermentation. So that the young wine can be preserved without sulfur, the yeast must always be active (stir up). This process is called the 'sur lie' process and can only be used as long as the yeast is active - thanks to this method, our wines do not need sulfur even after fermentation.
DEMETER-CERTIFIED WINE FROM LOWER AUSTRIA