What does low intervention mean in wine?
For us, low intervention does not mean a lack of work, but rather the utmost attention in the vineyard. Because what should not be corrected in the cellar must be earned outside with precision, manual labor, and patience. The goal is wines that express their origin, grape variety, and vintage clearly and authentically.
How do we work in the vineyard?
We work ecologically, tend to our vines by hand, and intervene as little as possible. Pruning, leaf removal, soil cultivation, and manual harvesting are all a matter of course. We use a high planting density, especially for the Furmint.
How is low-intervention wine vinified in the cellar?
Our wines ferment spontaneously, meaning without added cultured yeasts. We refrain from chaptalization, enzymes, and fining or clarifying agents. Aging takes place on the lees in steel or wood, unfiltered and with only minimal use of sulfur.
Why don't we filter?
Because filtration and intensive cellar techniques can alter the character of a wine. Without filtration, more texture, vibrancy, and sense of origin are preserved in the wine.
What are the defining flavor characteristics of low-intervention wines?
They are lively, precise, and often full of character. They reveal the true taste of the grape, the soil, and the vintage—more individual and less technically produced.
