Robert has been making low-intervention natural wines since 2018. He currently cultivates three hectares of typical Kamp Valley grape varieties, such as Grüne Veltliner, Riesling, and Burgundy varieties. Robert focuses exclusively on still wines. All grapes are hand-harvested into small crates, pressed as whole clusters, and fermented spontaneously. The winery has been certified organic since its founding. In addition, there are now non-alcoholic regional alternatives—not de-alcoholized, but tea-based, made from ingredients sourced right around the winery!
