Each year is different, tastes different. That is what makes a natural product so exciting. Each grape variety receives from the terrain and the micro-climate of the vineyard an inimitable character. During vinification, my most important task is to capture all these attributes, to let none escape. Thus, the grapes of each vineyard are planted and processed separately. In order to reproduce their “personality” to perfection, my wines mature in tanks of stainless steel. Apart from that, I permit them to mature longer on fine lees. This creates a ‘creamier’ and denser effect on the palate. The wines are not bottled until they have passed all my sensory tests, regardless if that throws off the schedule by a few weeks. And in the end, it is somehow palpable that the wines learn to ‘relax’ through that process.