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... is to leave things as natural as possible- improve nature only when necessary. Stringent pruning to reduce yields naturally concentrates flavors and aromas. Labor-intensive foliage management, by hand, and selective harvesting, with up to three rounds through the vineyards, also foster quality. Even in years with less than ideal growing conditions our top sites yield Prädikat wines - a sign of their high quality potential.
Time is the most decisive quality factor in the cellar.
Spätburgunder red wines undergo a traditionel, open fermentation on the skins in large vats. White wine grapes are gently pressed and the must is stored in casks. Within three days the sediment slowly sinks to the bottom, after which the clear juice is transfered to another cask where, with the help of Epernay yeasts, fermentation takes place - slowly and gently, to preserve aromas.In time, the yeast settles, and the young wine is transfered again to another oak cask or stainless steel before being filtered and bottled.
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