From grapes to wine

The processes of vinification can range from cold-fermentation in steel tanks to slow-maturation in large barrels. Our top selections owe their characteristics to fermentation and aging in small oak barrels. We thereby combine traditional winemaking with modern processing methods.

Depending on the location of the vineyard, our WHITE WINE GRAPES are conventionally cultivated and carefully pressed, or undergo modern, whole-grape processing. The clear juice is finally fermented into wine in temperature-controlled steel tanks or various size wooden barrels. For our Chardonnay Grand Select, we use small barrels made of French oak.

The RED WINE is fermented in the classical way – on the must, in either closed tanks or open vats made of oak, as with the Pinots. All of our red wines undergo malolactic fermentation (the conversion of malic acid into mild lactic acid) and are cultivated exclusively in barriques (small oak barrels holding 225 l).

Our aim is to make wine that upholds all of the individual, yearly characteristics of the grapes after they have ripened fully and naturally in the vineyard. We don’t believe in uniform wine!

Normally, the fruit-toned WHITE WINES are harvested from April to June. The RED WINES are never bottled before autumn. In some cases, such as with Danubis Grand Select, the wine is not bottled until two and a half years after the harvest. Our Chardonnay Grand Select matures for a period of two years.

The GRAND SELECTS – our top wines – are always bottled without filtration.