In the wine cellar
Whole clusters of Riesling and Grauburgunder grapes are pressed to reduce tannic acid levels and to produce clearer wine. The wines remain pure,fresh and fruity.
Low temperature fermentation is used on the white wines,enhancing the development of exotic taste nuances.
Following de-stemming and a light pressing,the red wine grapes are fermented with the skins on to develop a deeper,richer color.The higher the temperature during fermentation,the greater the extraction of color and tannin.
The red wine is then allowed to ripen in oak barrels for approximately two years before it is ready for consumption.