Ralf is a born enthusiast of fermented juice. Even as a teenager he made wine from cherries, rose hips or berry fruits. Later on, his passion drove him through the rigorous University of Geisenheim. After meeting Susann - a lawyer made wine merchant – they decided to move to Hungary and turn their savings into 2 hectares of land in 2002.
As pioneers of organic viticulture, they were the first to implement this approach in the region in 2003. Experiencing the benefits of chemical-free winemaking they decided to convert the whole estate to biodynamic in 2012. There is no technology in the basement either, except for an old press and a small de-stemmer. Susann and Ralf fermented and aged their wine in steel tanks or in old oak.