Ytre integrates organic viticulture with regenerative practices—carbon sequestration, biodiversity protection, seaweed-based fertilization—and minimal intervention. Collaboration with educational institutions and adoption of circular nutrient cycles are core to their operations.

Over 5,000 vines planted (Frühburgunder, Weisser Riesling and Solaris) (plus ~1,500 rhubarb plants). Aspiring annual production: 30,000–50,000 bottles. Practices include carbon storage in soil and use of seaweed as natural fertilizer.

Hands-on learning days amid vines, tasting & purchase opportunities (e.g., 2024 vintage, "Ytre‑R" and "Poppy"), pairing with local gastronomy and cultural events; deep storytelling on sustainability, terroir and innovation.