Influenced and inspired by a long tradition of winegrowing in Jenins, she has been linked to this culture since childhood. Like many generations before her, she wants to continue to run the 4 hectare farm with great commitment and passion.

In 1997, I pressed her first wine, gained experience and attended various courses (including at the University of Viticulture in Wädenswil). Guided by the cycle of the seasons, wines of character are created anew each year.

The vineyards are cultivated according to ecological guidelines. (BioSuisse/conversion). Manual labour is a matter of course. For many generations, healthy soil has been the basis of life, which is passed on.

The grapes grow in different locations below the village. These are old vineyards that my father and grandfather have planted. The Jeninser Pinot noir Classic is traditionally pressed. By strong trickling small berries with little juice, very concentrated fruits. The expansion took place for 10 months in a large wooden barrel (1600 l).

Aroma:  Red berries, cherries, spicy, complex, dense, structured.