My Wife and I have been growing Riesling wines bio-dynamically since 1978, mostly on steep slate slopes so typical for the Moselle valley. The slate paired with the slow ripening process under a northern sun provide our wines with enough salinity and minerality to carry subtle flavours of apples, peaches and pears. In 2010 – inspired by lovers of natural wine and friends who work as sommeliers – we started to create Moselle Riesling wines without additives, fining and filtration.