Turning grapes into wine is a complex and long process.
From the very first buds to harvest, and until the wine reaches its best after a period of maturation in casks, it is an exciting experience.

South Tyrol's great wines are the result of the perfect combination of three factors: the dedication of the wine grower, artistry of the winemaker and weather and soil conditions.

The work in the vineyard is only briefly interruption in winter.
It starts again in January with the pruning of the vines, followed by the "tying up" in March and first budding in May. In June and July, the wine grower thins the foliage and in August he thins the grape bunches, essential to obtain fine wines.
Harvest starts in September with white grapes and continues until mid October, followed by the fermentation in barrels under the watchful eye of the winemaker. A good wine requires dedication and great passion.