Harm-Weingut und Wirtshaus Gartl am Tisch

The focus is not on our "making", but on a constant "becoming". It is not permanent intervention and manipulation in order to achieve a technical product that is as predictable as possible that gives the wines their character, but the reduction to a minimum of assistance and handling. Minimalism - pure is our cellar philosophy! No additives, no adulteration, no exaggerated technology but controlled "laissez-faire" determine our winemaking process.

For this reason, we allow ourselves to bottle the wines only when the time is right. The focus is not on the quickest possible marketability, but on sufficient time for development and evolution. For this reason, single-vineyard wines are only released in the summer of the year following the harvest and reserve wines are only released one year after the harvest at the earliest.