In the estate cellar – grapes become wine

During vinification in our estate cellar, each wine is given the time and attention it needs to develop its full potential from the vineyard. This requires action at the right time, but also carefully considered, meticulously planned inaction. A long period of yeast storage and late bottling form the basis for the wines to mature peacefully in the bottle.

The aim is always to produce elegant wines that are characterised not by sheer power and opulence, but rather by structure and length – regardless of whether they are aged in stainless steel, large wooden barrels or barriques, whereby the use of wood is never an end in itself, but always serves to support the wine’s existing characteristics.