organic viticulture
organic viticulture
organic viticulture
unfined
unfined
unfined
unfiltered
unfiltered
unfiltered
minimally sulphured
minimally sulphured
minimally sulphured
How did I actually get into winemaking?
My parents, Margit and Richard, ran the winery in the family tradition until 2003. My brother Thomas and I moved away from Pfalz in the 1990s to study. This interrupted the family tradition for the time being. I went to Berlin in 1998 to work as a graphic designer. In 2013, a small vineyard that my father continued to cultivate became the starting point for making a wine according to my ideas.
Johann Jakob Joachim (born 1713) already owned a farm in Mörzheim. Winegrowing was part of a family business in the region even back then. The winery was restructured by my father in 1970. He converted what had until then been a classic mixed business of viticulture, arable farming and livestock breeding into a pure wine-growing business.
My parents, Margit and Richard, ran the winery in the family tradition until 2003. My brother Thomas and I moved away from Pfalz in the 1990s to study. This interrupted the family tradition for the time being. I went to Berlin in 1998 to work as a graphic designer. In 2013, a small vineyard that my father continued to cultivate became the starting point for making a wine according to my ideas.
Johann Jakob Joachim (born 1713) already owned a farm in Mörzheim. Winegrowing was part of a family business in the region even back then. The winery was restructured by my father in 1970. He converted what had until then been a classic mixed business of viticulture, arable farming and livestock breeding into a pure wine-growing business.
The conversion to organic viticulture was a basic concern for me in order to continue winegrowing. Since 2013, I have done without fungicides, herpicides and artificial fertilisers and work according to the guidelines of organic viticulture.
In order to obtain only healthy and ripe grapes, I select the grapes in the vineyard several times even before the harvest. In the cellar, I have switched to natural vinification, the wines are unfined, unfiltered and only minimally sulphured. The result is exceptional wines. They should retain a natural and vintage-specific independence.
The conversion to organic viticulture was a basic concern for me in order to continue winegrowing. Since 2013, I have done without fungicides, herpicides and artificial fertilisers and work according to the guidelines of organic viticulture.
In order to obtain only healthy and ripe grapes, I select the grapes in the vineyard several times even before the harvest. In the cellar, I have switched to natural vinification, the wines are unfined, unfiltered and only minimally sulphured. The result is exceptional wines. They should retain a natural and vintage-specific independence.
