Our wines are children of nature
A good wine needs a strong foundation of soil, microclimate, cellar technology and a lot of experience. We have to understand our soil and nature and implement this knowledge on a year-to-year basis: The microclimate of the year determines the tillage, the pruning of the vines and plant protection through to the selection of the grapes at harvest. The aim of our work is always to bring fully ripe and healthy grapes to the cellar. The grapes are gently pressed and the must is given its time to mature in our barrels into the wine that nature gives us and yet bears our signature.
The quality of the wine begins with the pruning, which determines the later harvest. Then comes the tending of the vineyard until autumn, when the grapes are harvested before going to the cellar. We harvest the majority of the grapes for our wines by hand in small crates. In this way, the grapes can reach the wine cellar undamaged. The harvest then shows whether the interaction of the vintage-specific climate and our work in the vineyards was successful.
Pruning wood, leaves, rape and pomace are brought back into the vineyards and worked into them. In this way we try to return all the nutrients taken by the vine back to the vineyards. In order to increase the humus content and thus the soil activity, we drive green waste compost into the vineyards and can thus limit mineral fertilizers to an absolute minimum. Good soil management and the sowing of different grain mixtures also help to bind the nutrients in the soil over the winter and protect them from leaching. In this way, we have a balanced supply of nutrients for the vines during the vegetation period, so that our grapes can thrive.
As much as necessary, but as little as possible
We cultivate our vineyards according to the standards of integrated plant protection, i.e. we only use preparations that are gentle on plants and beneficial organisms to combat our three most important fungal diseases on the vine (powdery mildew, downy mildew and Botrytis cinerea) and have not used insecticides for several years. Combined with modern plant protection equipment, various forecast models, natural plant strengtheners and professional know-how, we can reduce plant protection to the necessary level.
Once in the cellar, the grapes are selected again by hand. Only really healthy grapes become good wines. The grapes for our white wines are first crushed, then remain on the mash for half a day to a maximum of three days at low temperatures in order to be able to absorb the aromas of the grapes in the juice. The grapes are then pressed and placed in barrels for fermentation.
Wines that are drunk young, such as our summer or estate wines, develop their quality early on in stainless steel tanks. Our other Rieslings from Ortswein to Großer Gewächs mature in large wooden barrels. This maturity gives the wines a special smoothness and longevity. Temperature-controlled fermentation takes place in the barrels for about 3 months, followed by the wines being stored on fine yeast. We filter the wines as little as possible and largely do without fining filters to give them their harmony.
After cold maceration, our red wines are placed in large wooden barrels for traditional mash fermentation. This allows the aromas and color of the grape juice to be absorbed. This process is a prerequisite for the taste and longevity of the red wines. We continue to take the more complex route and deliberately avoid using carbonic acid, which makes the wines drinkable more quickly.
After pressing, all our red wines are placed in barrique barrels and usually remain there for 18 to 24 months to mature. We use the best French oak barrels from manufacturers who also supply the large wineries in Burgundy. The selection of the wood, the toasting and the experience of the barrel maker make a contribution to the quality of the wine that should not be underestimated.
Due to the expansion in barriques, the red wines show the typical berry aromas. Due to the long maturation process, we obtain very complex red wines with great longevity that do not have to shy away from international comparison.