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White Wine The grapes are carefully pressed immediately after they have been harvested. The must undergoes sedimentation for 48 hours. Then, according to its specific vineyard location, only the clear must is stored in wooden barrels or stainless steel tanks and allowed to ferment. Development The must ferments at low temperatures to allow the grape aromas to develop fully. The fermentation process is monitored daily. The edelsüß (noble sweet) wines develop natural sweetness. The dry wines ferment slowly to ensure that the aromas are retained. The result is a range of elegant, aromatic wines full of character. Red Wine The grapes are carefully picked by hand, removing all stems and stalks. The grapes then ferment with their skins for about 10 days to ensure the development of colour, aroma and fine tannins. Then the mash is pressed and the finished red wine is stored in large and small wooden barrels. After about one year of ageing in the barrel and another year of ageing in the bottle, the wine is ready to be sold. |