Starting in 2019 I am working since then on my own little micro winery in Germany. Low intervention; everything done by hand and by myself with the greavinous help of friends and family. I am working due to biological standarts with the integration of some biodynamic principles. (Not certified yet). My wines of course are fermented spontaneous without any additives except for some sulphuric in some of them. I use new and old barrels and not much machinery to produce my wines. 

Happy to answer any questions.