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Organic viticulture as a principle
As early as the 1970’s we switched over to compost- and plant-litter-based fertilizers and also decided to utilize plant protection methods favorable to beneficial insects. Starting with 2006 the vineyard management has been in transition to controlled organic methods. With harvest 2009 wines will be made from grapes of certified organic cultivation.
The reward for this much more expensive and labor-intensive form of cultivation is a healthy agro-ecosystem that supplies us with prime crop as well as a richness of species.
In accordance with the natural dormancy period of the vine we refrain from mechanically working the vineyards from the end of October to the beginning of May. This prevents erosion and promotes the development of a healthy micro-flora and micro-fauna.
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Less is more.
Yield-reducing measures.
We set great store on a high vine density in our vineyards. This promotes the natural competition between the vines and reduces the burden of producing fruit for every single vine. The vines are trained to a low trellis system, so that the grapes can fully absorb the warmth radiating from the soil. Simultaneously, the vines develop a slim, high canopy with many leaves. The increased leaf surface permits increased assimilation activity, which again guarantees a perfect supply of nutrients for the grapes. Repeated cluster thinning and careful canopy management allow the grapes to achieve complete physiological ripeness.
[vineyard sites] [winemaking]
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