Knowledge of traditional methods is as critical in vinification as the use of state-of-the-art cellar technology. The greatest importance is attached to keeping the quality, which is achieved through meticulous work in the vineyard, as high as possible.
The right time of picking is crucial and the grapes are only picked when they have achieved their full physiological maturity, followed by an extremely gentle pressing. Temperature-controlled fermentation preserves the fine fruit aromas. Subsequent vinification depends on the wine style. Our Light & Fruity as well as our Classic wines mature in stainless steel vats only for a few months in order to keep their fresh and youthful character. The single-vineyard and reserve wines, in contrast, mostly mature in large wooden barrels for several months before they are ready for the market. With red wines, traditional wooden barrels are as important as oak barrels in which the wines rest for at least 18 months to have time to develop their potential.