Only the best grapes produce excellent wines
Our quality claim
“Healthy, ripe grapes are the primary goal of our work – we tend our vines with great sensitivity.”
How good a wine becomes depends on what is in the grapes and how they are processed. The first prerequisite is that we do not produce too much, i.e. that the plants are not overloaded. For years, temperatures have been rising and rainfall falling. We have to adapt the performance of our vines to this, so we leave only one or max. two short canes when pruning in winter so that only a few fruit shoots grow.
In summer, we continue pruning and remove part of the developed grapes. The same happens with part of the foliage, because otherwise too much sugar would accumulate in the grape, which would later lead to high alcohol levels. This also gives us time to let all the components in the fruit mature (physiological ripeness). In autumn we can wait until the nights get cooler and a fine aroma develops in the berries. With some grape varieties it is important to ensure that the berries do not burn in the sun, but grow in the shade of the leaves. This also requires special foliage work in the summer.
This means a lot of manual work for our team and their helpers. In autumn, a precise harvest determines the quality of the later wine: the grapes should not be unripe, otherwise the wines will be bitter, but also not overripe, otherwise they lack tension. If they are differently developed, we harvest a parcel several times and always pick only the grapes that are perfect. Then they go into the cellar as quickly and as cool as possible and are processed there. Depending on the type of wine, they are sorted and then fermented in stainless steel, in large wooden barrels or on the skins. This is the most exciting time of the year!