Our cellar

In the cellar we are true advocates of spontaneous fermentation and a long contact with the crushed grapes. Fermentation takes place at a moderate temperature of 20-21°C (68-70°F), and varies from eight weeks to four months. This ensures that the enzymes draw more extracts and aromas out of the pulp and skin. The only way to make great wines!

"If you rely on whole-bunch pressing, you practically throw away the marc -- and with it all the aromas and contents. These wines may have a high alcohol content, but in the end they are thin." Thin wines are something you will not find at our winery. This year's Gelber Muskateller, for example, boasts great juiciness and concentration. It secured a great fourth place out of 140 Gelber Muskateller submitted for tasting.