I was born into a family of winemakers without anyone asking me whether I was interested in wine and cellar work at all. At first I found it more exciting to sit at my grandfather's tractor or to hide in the cellar than to help with the harvest or to clean the tanks in the cellar. So first I ended up in gastronomy, because traveling the world and serving extraordinary dishes and opening expensive wines for guests is much cooler than sitting at home. That's what I thought at the time. At some point it went back and I longed for another occupation where I didn't always have to be friendly and could be outside more. It was somehow obvious that making wine is not such a bad thing after all and so I was allowed to make my first wine in 2014 from grapes that my father gave me and, as a result, my first sparkling wine. That's exactly where it got me, the bubble virus.