I cultivated asparagus for 26 years. Until 2016. Then I wanted to initiate a new cycle and converted to apples. The soil was too tired for asparagus but gave many impulses for a new fruit. My organic apples’ quality proves that I did well. I like experimenting with new ideas and this is why I decided to dedicate one third of my acreage to the cultivation of white grapes not long ago. These two pillars give me a sense of security.

The position of my farm, which I run together with my wife, is ideal for organic production: sunny, breezy, between the forest and the stream and in the immediate surroundings of the historic Prokulus church in Naturno. Everything is under a lucky star here and my apples can develop the best aromas. I grow vines where the cultivation of apples would be too work-intensive due to the steep slopes. Between the harvest of my bright red Gala apples and my crunchy Golden apples I dedicate myself to the grape harvest. I deliver my grapes to experienced winemakers who use them for the production of wonderful Pinot Blanc, Sauvignon and Kerner wines. I can smell and taste the aroma of my soil in the wines: stinging nettle and elder for Sauvignon and apples in acidic vintages. So the aroma cycle closes.

While managing the apple orchards is very work-intensive, working in the vineyards allows me to decelerate. Most work is done by hand here. I can taste my apples’ mountain aromas directly during the harvest. That’s different for the wine. I have to wait for two years until it is sold. The tension is high for both. My job as a full-time farmer takes all my time, both mentally and in practice. I regularly attend courses to get new organic impulses. For me and my soil. Because you need a good soil to produce good aromas. You should never stand still in this respect. No matter if you produce apples, grapes or other fruits. The soil needs variety and change and the producer has to fulfill this request in good time. To keep it motivated.