In the mid-1970s, we made the daring transformation from being a fruit-growing farm concerned only with the production and sale of grapes and apples to a winery which processes its own grapes. Since that turning point, our enthusiasm for good wines and champagnes has set the tone for the work in the vineyards and in the wine cellar.

In recent years, we were able to acquire several vineyards in very good locations, thus completing our assortment of varieties. The grapes for Cuvée Erah (Merlot and Cabernet Sauvignon) grow in Tramin, Kurtatsch, and on the valley floor of Salurn. The Gewurztraminer grapes are grown in Tramin, in the village of Rungg.

We begin applying strict standards right in the vineyards. Thorough pruning of the grapevines and a strict selection of grapes ensure a high-quality final product. The harvest is done exclusively by hand.

During the maturation process, too, we employ great care. The white wines ferment slowly and are bottled only as the summer of the following year. This preserves the fine fruity notes. The white wines gain in strength, without losing their fruitiness.

Following open mash fermentation, the red wines are allowed to mature in part in new and in part in old casks. Bottling takes place only 18 months later.

The Pinot noir Riserva and our white Sauvignon selection are allowed to mature even longer in the cask, and are sold only two to three years after harvesting, at the earliest.

Our enthusiasm for good wines and champagnes are the determining factor for our work in the vineyards and in the wine cellar. We make every effort to employ natural cultivation methods. Fertilizer is applied only seldom, and even then, only with organic fertilizers. Low yields and strict grape selection criteria prior to ripening and during the harvest are as important to us as a gentle processing of the grapes and grape juices in the cellar.