Gently pressed,
stored in peace and released with pleasure
After the harvest, the chilled 10kg crates are immediately taken to the winery, where they are immediately fed into a vat press that is ideal for small volumes.
Expansion
Vinification co-operation with J. Heger/Ihringen
- ‘Small-batch’ yields of max. 250 litres / 10 ares
- Total volume/year on average 1500 to 2000 litres
Oenological expertise
Natalie Lumpp, Germany's most renowned wine expert
- Chef de rang at the Hotel Traube Tonbach
- Head sommelier at the Hotel Bareiss Baiersbronn
- Head sommelier at Schlosshotel Bühlerhöhe
- Wine tester for Gault Millau.
Oenological vintage characteristics
‘There is no assemblage/cuvetting - this means that, beyond the varietal typicity, the annually varying vineyard-specific individual influences, in particular the climatic conditions, are reflected. The different vintages of the micro-locations therefore always exhibit an oenological range and a distinct vintage character.’
White wines – Pinot Blanc, Pinot Gris and Silvaner
- After crushing with the feet, gentle whole-cluster pressing without destemming immediately after arrival in the wine cellar
- No mechanical stressing of the musts, racking by gravity without the use of pumps
- Maturation in multiple barriques or steel tanks
Red wine – Pinot Noir
- Destemming and cold maceration with a standing time of 4 - 5 days at 4°C to extract aromas and colourings from the grape skin
- followed by gentle pressing
- No mechanical stressing of the musts, racking by gravity without the use of pumps
- Maturation in multiple barriques or steel tanks
Storage before release
- white varieties approx. 3 years
- Pinot Noir approx. 5 years