In our cellar with the help of yeast the transformation from our grapes to wine full of character and harmony is taken place.
All Our grapes sorted after harvesting. Without using any pumping, grapes are carefully destemmed and healthy berries are separated from damaged ones along with insects and stems by using the air flows of a sorting machine. After we perform a gentle pneumatic pressing in our 4.000 litre-press. The length of maceration-time after pressing depends on the wine variety.
If it is necessary, some bentonite (purified clay) is added to the must to remove proteins and plant-based proteins from peas and help to correct high tannin levels. In some years the use of a little sulphur and purified charcoal maintains the clean aroma profile of a wine.
A grape-must is slowly fermented with a lot of fine lees (binds important fruit aroma components) using our own yeast strains and biological pure-breed yeast strains. The fermentation is taking place in stainless steal tanks, stoneware vessels or large wooden barrels. Red wine berries are kept in tanks for maceration fo2-4 weeks to achieve full gain of colour and aroma. After wines are aged for different times on the fine lees depending on the wine variety
The most important factor in our cellar is time. Young wines are aged for a long term on the lees before they are removed from that fermentation yeast and small amounts of sulphur are added. After they are aged on fine lees.
Lighter wines are treated with bentonite for protein stabilization and filtered using diatomite filters (fine pulverized seaweed). Riper wines are aged on fine lees until bottling. All wines are sterile filled in bottles at the winery after they a filtered through cellulose filters. Our red wines are aged in small or large wooden barrels to gain full harmonious bodies und ripeness.