Up-to-date machines and tools are made to fit the old cellar rooms. In an old collegiate church  there is a fermentation cellar, also called “Ansetz”, along with high-grade steel tanks to press the wine. The company staff believe both in the use of non-polluting pro-cessing and in traditional working methods, not forgetting up-to-date wine making intelligence – however without exceeding all reasonable limits. The wine maker and their workmates provide all conditions that are likely to make the best wine and to attain very high quality standards.