• OUR CELLAR

  • Learn more about the quality-driven philosophy,
  • methods and principles that underpin our wine production.
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Our style

It is not analytical values that determine the quality but the taste of the grapes, the aroma of the musts and, above all, the harmony of the wines.

Cellar work & wine-making

In order to make our wines, we use the latest technical equipment without, however, solely relying on technology: winemaking requires above all knowledge that has been passed on from one generation to the next, and a great sensitivity for wine. It is not analytical values that determine the quality but the taste of the grapes, the aroma of the musts and, above all, the harmony of the wines.

There needs to be a harmonious balance between residual sugar, alcohol and acidity. We strive to create wines with an enormous aging potential. Ultimately, we want the fruitiness of the grapes and the character of each vineyard to shine through in the glass.
Our Riesling grapes are destalked, cooled and put directly into the wine press where they are gently crushed. By cooling down the grape mash we ensure its microbiological stability. When it comes to varieties such as the Chardonnay and the Sauvignon Blanc grape, we let the mash stand for a while so that it can develop its characteristics aromas.

White wines

Subsequently, the white wine musts are pre-clarified for around 48 hours through sedimentation, i.e. the settling of solids. Afterwards, depending on their origin and quality level, they are poured into stainless steel vats or into traditional large wooden barrels where they ferment slowly, in a controlled fashion and, if particularly clear aromas are aimed for, at low temperatures.

Depending on the vintage and the quality of the grapes, we use cultured yeast for fermentation or wild yeast for spontaneous fermentation. After fermentation, which takes between six and eight weeks, the wines are removed from the gross lees and continue to be stored on the fine lees until the filling starts. In France, this process is called "sur lie". This method ensures that our wines turn out to be particularly extract-rich, terroir-driven and full of life.

Red wines

When it comes to producing red wines, we rely on the traditional fermentation of the grape mash, which is regularly punched down in order to extract as much color and as many aromas from the skin as possible. During this process we remove the pips from the containers to avoid overly powerful tannin notes. After fermentation and the subsequent crushing of the grape juice, the wines lose some of their biological acidity whilst they are stored in large 1,200-litre vats or in barrique-style barrels that accommodate 225 liters. There, the red wines mature for around twelve months.

After the barrel-based maturing process has come to an end, the wines continue to mature in bottles for another year before they are sold. For our red wines we use a basket press that is more than 60 years old and has been fully restored. Hence, even in the early stages, our young red wines boast much greater levels of brilliance and clarity.

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Person in charge

Rolf Schregel

TEL. +49 6146/8386 0