January: In January we begin pruning the vines, which involves cutting them particularly gently. This step requires an enormous understanding of our vines at Karthäsuerhofberg, as it allows us to control the supply of nutrients to specific shoots.

March: In spring, the focus is on soil care and composting. In addition to natural compost, we use special biodynamic preparations, some of which we make ourselves, to increase soil fertility and promote soil life. Mathieu relies on the interaction of an old type of grain, legumes such as clover or peas, and flowers, based on experience and conviction, to promote the soil's nitrogen balance in a natural way.

April: The vines begin to sprout in spring. We protect plants using natural preparations to support plant vitality. In particularly wet years, unwanted weeds are controlled mechanically. However, we never use herbicides. The endless support of biodiversity makes it much easier to deal with pests in the long term. The grape berry moth, for example, has disappeared from our vineyards all by itself.

June – August: The growth of the vine and foliage is naturally balanced by the compost that was previously sown. However, if the soil is too moist, we help the vine with minimal foliage work so that the sun and wind can level out the growth.

September and October: Autumn is our favorite time. The grapes are picked and selected by hand to ensure the quality of the harvest. The exact time of harvest is chosen according to biodynamic principles, in coordination with the weather, physiological maturity, and indeed also the lunar calendar.

November: The harvested grapes are gently pressed, followed by a slow fermentation of the must. We only use natural yeasts found in the vineyard to preserve the characteristics of the terroir. This is where the typical mineral characteristics of the Karthäuserhof wines are created. Patience is particularly important now.

While the vineyards rest, the wines mature in the cellar. Mathieu makes an individual selection for the right barrel for each wine. The most important thing is the aging potential. The individual components of the wine, such as the acidity, the melt and the tannins, come together to create exciting Karthäuserhof wines.

December: Our vines rest in winter. Our soil is full of energy thanks to new green growth in every second row of vineyards. For us, winter is a time of reflection and planning for the next vintage.