Cellar

Wines want to be treated like children, well protected but not pressurized


We place the highest quality standards in the cellar. This means the best possible protection of the grapes prior to pressing, temperature-controlled fermentation of the white wines in stainless steel tanks and the bottling only after the development of the fruit characters. Good things take time – and this is especially true for our single-vineyard wines – that mature in large oak casks for a period of up to one year. The reserve red wines remain on the skins for a significant period after the alcoholic fermentation, and this is followed by the malolactic fermentation and maturation in oak barriques for between 18 and 24 months.