Cellar

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The foundations for a good wine are laid in the vineyard. We work on this nine months a year with a lot of energy and care while adhering to biodynamic principles.

 

After carefully harvesting and selecting the grapes by hand, we primarily pursue one strategy in the cellar: to give the wine enough time and rest so that it can develop on its own.

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The fermentation of our wines takes place partly in stainless steel tanks and partly in Mosel-Fuder barrels spontaneously with the natural yeasts from our vineyard and cellar. After fermentation is complete, our young wines rest and mature on the yeast until May - in some cases even longer - and thereby gain depth and character. The wines are bottled in early summer and sometimes later. 

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This is how we accompany the precious transformation from grape must to wine with attention and dedication.