Careful processing and skilful refinement take a lot of time and experience, for care of the vineyards and thorough picking are not enough by far. Gentle maturing of the grapes decides drinkability and taste of the wine later on. First the grapes are pressed gently. The grape juice is then fermented to wine by means of yeasts and under strict control of the temperature.

After fermentation we increase the freshness of our white wines by keeping them on the yeast for 2-3 more months ("sur lie"). This way natural fermentation dioxide blends with the wine resulting in a fresh note. Full-bodied red wines also age in 100 small oak barrels (barriques) for 6-12 months.

Allow time to mature...