Viticulture: Biodynamic Farming / Natural Wine
Wine making: Manual harvested grapes are destemmend but not crushed, about 50% entire berries. Fermented in wooden vats. Three weeks macerations. Aged for 10 months in barriques. Unfined with low sulphur.
Dark cherry red with violet rim, blackberry flavours, sappy and supple on the palate. Soft, velvety tannins are supported by well-integrated acidity, spicy and fruity finish.
Traditionally there were small mixed farms in the area, but they always grew vines. In 1975 Matthias Beck took over from his father and started to focus on wine only, they started with 5 ha. Today the Beck estate has 15 ha of vines. In 2001 Judith took over responsibility for the cellar after gaining experience in France, Italy and Chile.