| Soil composition |
Pure Loess, rich in limestone. |
| Harvest |
Harvesting is only done by hand with strictly grape selection, only the best fruit is used for our top wines. |
| Vinification |
We use only selected hand picked and healthy grapes without any Botrytis. After arrival on the winery we do only a gentle cluster crushing and a short skin contact around 2-3 hours, pressing is done by pneumatic press. The juice can settle then for about 12 hours, only the clear juice is used for fermentation which is done by our own yeast selection in temperature controlled stainless steel tanks. |
| Ageing |
Around 5 weeks later it is racked with full yeast into large acacia barrels where we allow the wine to mature until bottling time, usually somewhere in beginning of August. |