The cellar work
The cellar work, contrary to what might have been assumed, has a lot to do with cleanliness. Cleaning and keeping clean are the main tasks in the cellar. The second most common activity is mash, transporting the juice or wine into the right containers. I like the peace and quiet in the cellar. Since I am “here” a One Woman show, I can take care of all the senses with the winemaking during the harvest. Smell, taste, analyze, hear, judge and make decisions.
There is no grid for which the same processing is carried out every year, but from the whole pool of possibilities the individual best processing solution is sought for each batch. The considerations concern the temperature, cool or warm, short or long mash life, whole grapes or detrapped mash, turbidity degrees – clarify or cloudy, blends, fermentation container selection, digest juice with or without berries, stamp the foot – if so, how long, and so on. Many small gears that turn on the quality screw.
My philosophy behind it is simply explained. I like clean wines with character and freshness. Natural beauties that tell a story, I want to bring in the bottles.
The press house and the sandstone vault
In 2007 we demolished the old press house and rebuilt the new one according to today’s hygiene and energy standards. From the outside, however, it looks like it used to be and the usable building materials of the old building (roof tiles and stones) have also been reused. The sandstone area has been completely renovated and should be able to last another 200 years and provide the vine juice with a good natural indoor climate for development.