In autumn and winter the cellar is the wine-growers garage.
In the cellar the wines get the finishing touch.
How top-class the wines will be in the end, depends mainly on the natural potential that has been build up in the vineyard.
Already the fresh grape juice receives our full attention.
In the cool cellar high class grape-juice evolves to gradual great wine.
 

„Controlled faineance“
We only intervene, when it is in favour of the final quality. Modern techniques in the cellar are only used, when it is essential for quality improvement and to optimize approved methods of wine-production. However we believe that in the cellar only that quality can be achieved which has been developed in the vineyard during the growing process earlier in the season.
The time after the fermentation is the time of the ripeness. The fresh wine finds rest in the barrels and abrades his rough edges little by little.
Slowly the rough diamonds will be changing into glistering jewels.
 

Our white wines are fermented cold. Through slow and gentle gestation, determined by the cooling, the flavours of the full fruit are obtained and can be refined. White wines impress by their expressive bouquet and liveliness.
 

Our red wines obtain the character of their grape variety through the open mash-fermentation and biological acid decay. Red wine is characterised by their fullness and velvety.