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.”
The quality of a wine depends on what is in the grapes and how they are processed. The first prerequisite is that we do not produce too much to avoid the plants to be overburdened. For years, temperatures have been rising, and rainfalls have been decreasing. To adapt our vines’ performance to these new conditions, we leave only one or two short canes when pruning in winter so that only a few fruit shoots grow.
In summer, we continue pruning and remove some of the developed grapes. The same happens partly with the leaves. Otherwise too much sugar would accumulate in the grapes, leading to high alcohol levels. This procedure also gives us time to let all fruit components mature (physiological ripeness). In autumn we can wait until the nights get cooler and a sophisticated aroma develops in the berries. For some grape varieties, we need to ensure that the berries do not burn in the sun, but grow in the leaves’ shadow, requiring deliberate leaves management in summer.
All these measures mean a lot of manual work for our team and the helpers. In autumn, a precise harvest determines the later wine’s quality: 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, only picking the perfect grapes each time. Then we bring them into the cellar as quickly and as cool as possible and process them there. Depending on the type of wine, they are sorted and fermented in stainless steel, large wooden barrels, or on the skins. This is the most exciting time of the year!