Christoph has chosen an uncompromising path. The bedrock of the “Hollenburger conglomerate” is limestone-based and allow to produce structured, attenuated wines with a low alcohol content. To create exceptional wines, he employs the traditional methods - winemaking as well as cultivating biodynamic, certified Demeter. Existing methods are questioned and newly adapted to the special circumstances. Hand-harvested grapes, spontaneously fermented wines and low intervention all over the whole process are the key points. The base wine for still wines, as well as the natural sparkling wines is a cuvée of different vintages. Spontaneously fermented in used oak barrels without any additions and matured for minimum 1 year, up to 3 years and longer. Natural sparkling wines are then fermented in the bottle exclusively by using fresh must during harvest.