On our vineyards we have solely planted classical grape races, descendants of the real classics, such as Chardonnay and Pinot Noir, closely followed by Cabernet, Pinot Gris, Auxerrois, Müller Thurgau and Acolon.

To the environment integrated cultivation and a lesser aim to high profits are the best base to produce high-quality wines.

Jeanette has Red Wine as her favourite and her goal is to produce the best red wines of the Walloon region in Belgium. Rich in tannins and powerful. With 10 to 14 days of traditional must fermentation, the rest of the ripening is done in oak barrels (barriques). The full red wines ripen for a period of 10 to 24 months in these oak barrels (barriques).
It will be a dream come true if Jeanette can produce her red wines completely on wood in her new wine cellar.

Piotr is aiming to vary a combination of modern fruity white wines with traditionally produced full white/yellow wines.
Especially with white wines healthy harvesting material and following that clean processing and controlled fermentation are conditions for wines with a continuous fruity and fresh character.

Kasper is a student at the “Hoge Hotelschool” in Maastricht, an education that specialises in hotel management education. In his spare time he helps out in the vineyards and the wine cellar. His knowledge with regards to management and the presentation of wine pleasure are essential for perfect presentations.

Emiel the youngest of the family, studies media. Through his studies he manages to record all various wine experiences and events to their full extent.

With their often raw and unfounded criticism, Kasper and Emiel are one of the many criteria we take on board to reach our goal in producing wine suitable for a large public.