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The beginning of 2025 felt like a deep breath drawn by nature itself. The soils were well supplied with moisture, a gift after the dry years that had preceded it. Winter remained mild, yet brought enough frosty days to allow for essential work in the vineyards. We made use of this time to apply our own mixture of grape pomace, rock flour, and plant charcoal, not as a conventional 'fertiliser', but as nourishment for a living ecosystem. Healthy, active soils are the foundation of regenerative agriculture, vital vines, and ultimately concentrated, aromatic fruit.
WINTER - A GENTLE PRUNING
Many of our finest vineyards are now planted with site-specific vine clones, selected with great care and an eye firmly set on the future. Naturally, we want these exceptional vines to be preserved for generations to come. Old vines, after all, yield the most concentrated grapes. This is why we have moved away from classical paradigms and now work according to the principles of gentle pruning: working with the vine, not against it.
SPRING - A RAPID START TO GROWTH
By mid-April, the vines awoke. Budbreak is a familiar ritual every year and yet always feels new. As usual, concerns about frost accompanied us, but this year late frosts failed to materialize, bringing a palpable sense of relief. By the end of April, however, it became clear that winter moisture was already diminishing. Since January, rainfall had been scarce. Traditionally, vineyard soils are kept open during summer to conserve water. We take a more holistic approach. In addition to the already greened tractor rows, we also sow the neighboring rows in spring. Drought made it difficult for the cover crops to take root, but going without them is never an option for us. They are far more than a green carpet: they cool the soil, retain moisture, and create habitats.
Christian often says: "The temperature gap between bare ground and regeneratively covered soil can reach up to 30 degrees. That makes a real impact."
May and June are traditionally the months of intensive manual work. In 2025, May brought warm, dry weather, vegetation advanced rapidly, and our team worked at full speed breaking out shoots. June brought rain, but not nearly enough to slow the drought. During this phase, we deliberately rolled the cover crops. The shaded, cooler soil seemed to breathe again. Moments like these show how much agriculture is shaped by experience and intuition.
SUMMER - THE SEASON OF PRECISION
July demanded a great deal from us. Now it was about the details that define our origin wines: halving bunches, careful leaf removal, doing everything by hand. Some of our team members had already returned to their home countries, as summer holidays in Romania are an important tradition for many. As a result, the family stepped in more than ever. Evenings in Heerkretz, the sun at our backs, the silence of the vineyard landscape - these are the moments that make you become a vintner.
Why split bunches and remove leaves by hand? 2025 brought a good flowering and pointed towards a wet late summer. Bunches were more compact than usual, and density is the greatest enemy of healthy ripening. So we made a conscious decision: we halve the bunches. And we remove leaves gently, only on the shaded side, allowing air to circulate without risking sunburn. At the end of July, steady rainfall arrived. True, quiet, even rain. Eighty liters in a single day, and every drop a blessing. The vineyards absorbed it like a dry sponge.
Here, once again, the value of our regenerative approach became clear: living soils can absorb, store, and pass on water.
August was the calm before the storm. At the beginning of the month, the final plant protection treatment was applied. After that, it was time to observe, to breathe, to be patient. The vines were in beautiful balance: enough water, enough warmth - they had everything they needed.
AUTUMN - WHEN NATURE SETS THE PACE
Originally, we planned to begin harvest around September 10. Originally. But nature had other plans. Ripening progressed at a pace that surprised even experienced winemakers. Water, warmth, and our deliberately reduced crop load acted like an accelerator. So we began harvest on September 6 with Chardonnay from the Golden Horn in Siefersheim, working with a small team, backed by strong family support. It quickly became clear that 2025 would not follow a classic harvest sequence. Everything unfolded differently. Plans were made day by day. We harvested when the moment was right, not when the calendar told us to.
Our team showed remarkable energy: long days, absolute focus, and the awareness that this was the moment when quality is shaped, long before it shines in the glass. On September 14, unexpected rain caught us off guard. Fifteen liters, which combined with warm temperatures immediately created pressure from rot. A moment of intense tension. The grapes were changing by the hour. But our summer work paid off: Thanks to loose bunches and good air circulation, we were able to harvest quickly, precisely, and in healthy condition. On September 20, after just twelve intense days of harvest, everything was safely brought in. One day before the major rainfall.
Finn sums it up perfectly: "The final ten percent of quality are shaped at the end of July. When most people have already left the vineyard, our most crucial work begins. I learned that at Rebholz and Fürst, and it proved invaluable in 2025. Each vintage teaches us more about nature, yet it never stops surprising us. And that is what brings us joy and fuels us: the anticipation of wines that are only just starting to tell their stories."
BEST REGARDS
Finn and Christian
