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Through the hand picking of the grapes, the first quality control is already carried out in our vineyards. Only healthy, ripe grapes are harvested and at the same time sorted according to predetermined quality criteria. The gentle manual harvesting process ensures that the grapes end up in the cellar in pristine condition.
Before the grapes are further processed, rotten grapes and leaves must be sorted out. The destemmer then separates the grapes from the stem, so the tannins and acids contained therein cannot end up in the wine. After this, the grapes are checked again at the individual grape selection. Only perfect grapes, that meet our requirements, are used for wine production. The common earworm and ladybird, who live amongst the grapes, are sorted out during this process and go back to the vineyard.
The grapes for white wine are gently pressed. The obtained juice then ferments in stainless steel tanks for 2 to 3 weeks at a temperature of approx. 18 ° C. After some time reacting with yeast, the young wine is filtered and bottled.
The red wine is fermented on the skins for 2-4 weeks. The juice is regularly drained down and added to the top again. The floating mash is submerged by hand. This is how the red wine gets its dark colour.
The ideal temperature to extract tannins and colours, is between 27 ° - 32 ° degrees Celsius.
The single vineyard wines are stored in 225 l or 500 l barrique barrels in the barrique cellar for further ageing. The ageing period varies between 6 and 30 months. Bottling is carried out with or without filtration, depending on the type of wine. Afterwards, the finished bottles are stored for six to 18 months in our air-conditioned bottle storage.
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