Working biodynamically in the vineyards, during the growing season he employs one person per hectare to manage the vines. In the winery the grapes are whole bunch pressed with no settling and the juice kept cold before starting a long slow fermentation. He vinifies with natural yeasts and ages the wines on lees with minimal SO2 in a mixture of barrels ranging from 300-600 litres. There are hogsheads, cigares, puncheons and small 600 litre foudres from the highly regarded Austrian cooper, Stockinger.
Ultimately, though, new oak influence is not a part of the style sought, resulting in wines of striking purity, depth and intensity, with each wine clearly reflecting its particular terroir. These are really profound wines with terrific freshness and structure that have the capacity to age well for many years.
All the white wines are 100% Chenin Blanc. Availability is very limited and the wines tend to sell out quickly each year.