The winemaking process
A low yield and careful winemaking are not enough to make a great wine. It is for the most part nature and the unpredictable weather conditions of the respective year that will determine the quality, taste and sugar content of the grapes. Then it is the turn of the winemaker, who is very aware of his duty to turn the grape juice into complex, long-lived wines that have depth.
In a steel tank, in large wooden barrels or in smaller barriques (oak casks)? How strongly “toasted” should the barrique be? How long should the wine be left to age? When is the wine to be bottled? Difficult decisions must be made before these questions can be answered.
The master strategist in the cellar
How and where our winemaker lets the wine ferment and age will determine the drinking experience in the glass. The primary, secondary and tertiary aromas all play an important role.
- The primary aromas are contained in the grape itself. They are determined by the typicality of our vines, the idiosyncrasies of our terroir and the weather conditions of the respective vintage.
- The entire wealth of the secondary aromas is expressed via a well-controlled fermentation process. Our modern stainless steel tanks allow the temperature to be controlled from the outside, which regulates the speed and duration of fermentation. The length of time that the grape juice remains in the skin governs the colour and tannins of the wine.
- The tertiary aromas only emerge during the aging process. Following fermentation, our winemaker sets the framework in which the bouquet of the wine will become rounded and harmonised. Acids and tannins are smoothed, while existing aromas evolve, gaining in complexity as the wine gains in depth.
Steel, wood and glass
In cool steel
The wine matures in steel tanks untroubled by external influences, particularly oxygen. The fruit aromas and freshness that are our particularly desirable for our white wines, such as Sauvignon Blanc, thus remain.
In warm wood
The use of wood during the winemaking process allows the bouquet of the wine to become softer and longer lasting. Our aim is to use wood in such a way that it enriches our wines, such as our Merlot Riserva, without losing the typicality of the grape variety or of our soils.
Aging in wooden barrels means that the tannins of the grape skins are augmented by the tannins in the wood; these are however less aggressive and thus make the wine smoother. The wood in addition allows oxygen to enter in small quantities and thus tempers the tannins.
In fine bottles
The wines continue to evolve in the bottle. Over time the tannins form chemical compounds with the pigments, further reducing their astringency. We give our wines the time they need to improve their aromas and finally come to rest.