50 hectares is an exclusive size with the clear intention not to supply the world market, but select wine lovers all over the world, with limited quantities. With great care and consistency when working in the vineyards, the basic foundations are laid to get grapes in ideal condition to the cellar in the autumn. Working by hand is the crucial prerequisite for successful condensation. Already in the vineyard talent is promoted; when picking the grapes, not just every single bunch, but every single berry is checked. We then use only the best grape material - partly from ninety-year old vines, which have lived through a lot and so contribute greatly to the structure of flavours. Naturally, vinification is not just influenced by knowledge gathered over generations, but also by state-of-the-art cellar technology.
