Quality from careful craftsmanship
As in the case of red wine production, the production of high quality white wines requires that an enormous amount of work be done by hand. The essential foundation here comprises limitation of the yield, pruning around the grapes appropriate to the vintage, as well as hand selection in the harvest.
Controlled fermentation and ageing
The grapes are subjected to a second selection in the cellars and gently destemmed, squeezed and pressed after maceration time suited to the variety. Then follows temperature-controlled fermentation and in the case of our classic white wines ageing on the fine yeast in the stainless steel tank until bottling.
Our "Hochäcker" is fermented in barrique casks and aged after deacidification for about 12 months on the fine yeast in barrique. After bottling ageing continues up to a further 6 months.