Vinification

“To produce a grand wine you need perfect grapes and controlled idleness in the cellar.” Hans Günter Schwarz

With great care, the very gentlest handling and without intervening in the wine’s inner structure, our oenologist Kurt Rathgeber guides the development of our wines through each stage of the process. It goes without saying that fining agents are not used.

It is our goal to combine traditional viticulture and enology with a modern cellar.

After a light crushing the grapes are macerated for about eight hours, pressed, clarified minimally and the juice then flows into the cellar via gravitation. Spontaneous fermentation and the reasonable use of selected yeasts, stainless steel tanks and wooden barrels depending on varietal and vintage, provide an optimal selection of options from which we craft well-balanced, individual and first-class wines. With often just one movement from full yeast to the bottle, we uphold our philosophy of minimal treatment of the wine consequently.

With our new cellar and grape receiving area was built over several levels designed to allow for the gentle handling of our wines at every stage. We use gravitation instead of pumps and have optimized all processes to improve every detail of our work in the cellar.

These are all steps on our never-ending journey to continually improve the quality of our wines.