As a winemaker, I transmit what has taken place – without inventing things, without making up anything. My work is to give structure to the essence of wine with the means that I have – I'd rather give something up than to use anything that's possible. This means no artificial adding of tannins or acidity, no over-farming. It means sustainability in thinking and in doing.

The wine must taste how it really is – not how it could be.

And therefore, the direction towards biodynamics is a logical consequence.

Paul Achs