Our wine cellar in Langenlois

In our cellar we’re supporters of spontaneous fermentation and long  must contact. It is fermented cold, at a temperature of 20 to 21°C, the period of fermentation lies between 8 weeks and 4 months. This causes the enzymes from the fruit pulp and peel to release more extracts and flavours. Only in this way can a great wine be created.

 

“If you rely on whole cluster pressing, you are in reality throwing away the whole aromas and ingredients with the pomace, resulting in an high-alcohol, but in effect a lean wine!” That this is not the case, this year for example testifies our juicy-mellow Gelbe Muskateller, which came an exellent 4th out of a total of 140 entries.