The harvest of grapes for Sepp Moser wines is principally made manually. It is sought to let the wines develop their specific character by the smallest possible intervention. Sulfur on grapes and mash is omitted entirely, in the finished wine sulfur is used in the lowest possible doses. The fermentation takes place “spontaneously” (with natural yeast). Otherwise common today – oenological practices and processes (enzymes, must concentration, various finings – except bentonite) are not eligible for Sepp Moser wines…More on Sepp Moser Wine Making..