Vinification

When it comes to vinification we believe in both modern technology and traditional methods. Let us give you an example: normally we use selected yeasts to guarantee a clean fermentation. In certain cases, however, we intentionally leave the yeast aside, to allow the wines to develop their own original and individual characteristics. Each vintage is unique in its facets. Our wines, too, reflect this diversity and will, therefore, never have a uniform taste.

We want to make wines with an individual character - no commonplace wines or “Coca Cola” wines.

A few details on how we make our wines

White Wines

White wine grapes have to be processed quickly to keep oxidation low. This means, in particular, leaving the berries on the stalks and pressing them gently. The grape juice is then clarified by simply letting all the clouding matter settle at the bottom. Clarification facilitates a slow and steady fermentation – a precondition for pure white wines.

Once all clouding substances have been separated from the juice, we start the fermentation. We take great care that our wines ferment very slowly. This preserves most of the individual aromas and flavours of the grape varieties. Depending on the variety, the various wines mature either in stainless steel tanks or in large wooden barrels.

Red Wines

Red wine grapes are destalked and crushed in one single step. This crushed must is then fermented in vats or special tanks for the fermentation of red wines.

Wines which ferment in vats form a pulp on top. This pulp consists of the skins, pips and other non-liquid parts of the berries. Following an old tradition, we immerse this pulp manually in the must. This gentle operation facilitates the extraction of the colours and tannins.

In a tank this operation is carried out by pumps. The grape juice at the bottom is pumped up to the top and mixes with the pulp. Here, too, the colours and tannins are nicely extracted from the must.

The fermentation process as such is usually finished after 5 to 7 days. The crushed must, on the other hand, has to sit for up to 4 weeks. During this period of time - at the end of which we do the pressing - more tannins, colours and aromas are drawn out of the must.

For further maturation, we put the young red wines into wooden barrels or stainless steel tanks right after pressing, and smaller amounts straight into small oak barrels.