The Winery's Philosophy
In the vineyards, soil management and the encouragement of natural predators to control vine pests are the key elements. Depending on the varietals, yields range between 3200 and 4500 liters per hectare. As harvest approaches, the optimum picking date for bringing in physiologically ripe fruit is discussed by the whole family. Several manual picks are made to select berries unaffected by rot the overall prerequisite for producing razor-sharp whites. The fruit is then taken in small boxes to the press house, where it is crushed and further processed in small tubs. Thats the very moment at which decisions on the potential quality of the wines are made: Whether squeezing, destemming or both are applied, whether whole-bunch pressing is chosen, whether maceration should be allowed for some hours or no skin contact is preferred. After all, the optimum approach towards the future upbringing of the wines must be chosen within a short time as a function of the varietal, quality and vintage. It goes without saying that the gentle and careful handling of the crop is essential in every phase of vinification. The fermentation takes place in stainless steel tanks or in french barriques at precisely adjusted and controlled temperatures. This is to ensure long fermentation periods to allow aromas and flavors to evolve most advantageously.
In the vineyards, soil management and the encouragement of natural predators to control vine pests are the key elements. Depending on the varietals, yields range between 3200 and 4500 liters per hectare. As harvest approaches, the optimum picking date for bringing in physiologically ripe fruit is discussed by the whole family. Several manual picks are made to select berries unaffected by rot the overall prerequisite for producing razor-sharp whites. The fruit is then taken in small boxes to the press house, where it is crushed and further processed in small tubs. Thats the very moment at which decisions on the potential quality of the wines are made: Whether squeezing, destemming or both are applied, whether whole-bunch pressing is chosen, whether maceration should be allowed for some hours or no skin contact is preferred. After all, the optimum approach towards the future upbringing of the wines must be chosen within a short time as a function of the varietal, quality and vintage. It goes without saying that the gentle and careful handling of the crop is essential in every phase of vinification. The fermentation takes place in stainless steel tanks or in french barriques at precisely adjusted and controlled temperatures. This is to ensure long fermentation periods to allow aromas and flavors to evolve most advantageously.
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