After a careful selection in the vineyard, the grapes arrive at the winery and are lightly crushed. They then macerate for 2 - 4 hours until they are slowly and carefully pressed at a very low pressure.
Spontaneous fermentation with natural yeast is predominantly used, as this way the specific character of each single vineyard is maintained. A cool and very slow fermentation, with use of no additives, and a subsequent careful filtration, results in very complex wines that improve over years and even decades.
In line with our philosophy, our traditional 1,000 Liter barrels are of major importance. After being fermented in stainless steel, most of our wines are matured over a period of several months in these traditional Mosel-barrels.