Retro

Winemaking

The biodynamically grown grapes are harvested by hand. After crushing, the grapes undergo 5 days of skin contact before pressing and spontaneous fermentation with indigenous yeasts naturally present on the fruit. The wine then undergoes spontaneous malolactic fermentation and ages on its lees for 1 year in used 2,000-litre oak casks. It is bottled unfiltered in accordance with the Maria Thun biodynamic calendar.