Organic viticulture

Organic viticulture. That means manual work, patience, careful use of natural resources, vitality and sustainability.

Jochen Dreissigacker had this vision when he took over his parents' winery. It was to be a break with conventional winegrowing. Converting to organic viticulture was only the first step in a process of change that continues to this day. Question everything, rethink, keep going: those are Jochen's principles.

Years of experimenting and gathering experience are why the organic estate Dreissigacker today works consistently and gently with plants, resources and the environment, in the vineyard as much as in the cellar.

As an organic winemaker Jochen keeps the goals of organic viticulture in view at all times: preserving natural soil fertility, supporting biodiversity and working carbon-neutrally.

To meet these goals and create the finest organic wines, Jochen spends countless hours in the vineyard. He reads the site, observes closely and decides deliberately. Which plant protection gives the vines strength and vitality without harming nature? Which soil structure gives the roots the space they need? Which cover crop feeds the soil?

Plant protection is reduced to the minimum. The species-rich cover crop supports biodiversity. Fertilising is done with compost alone, for closed cycles and always on the principle of returning to nature exactly what was taken from it.

Jochen and his team are equally committed to organic practice in the cellar. Producing the organic wines carbon-neutrally matters a great deal here. The wine is moved by gravity alone rather than by pumps. This gentle handling follows the basic idea of organic viticulture and secures the highest quality of the wine.

Organic viticulture. Instinct, courage and trust in nature, working towards perfect balance. Perfection in the wines, always in the interest of nature and the environment. We live organic viticulture.