A distinctive, varietal aroma, but also a strong color are especially appreciated in reds. Both require that well-lit and healthy grapes grow with optimal flavor, color, and phenol content and that the harvest be delayed as late as possible.

Before the harvest begins, sick and immature grapes are removed at several points in time, as well as any overproduction. The remaining fully ripened grapes are selected in up to three harvest rounds, picked and placed in small plastic baskets, and gently separated from the stems in the cellar. In temperature-controlled stainless steel containers, the grape juice is fermented into wine with the addition of pure yeast cultures at 24-30° C.

Depending on the vintage, the wine stays on the skins for up to three weeks before it is gently pressed, and its development continues in wooden barrels that range in size from 225 - 3,000 liters. The malolactic fermentation, which softens the acidity of the wine, takes place spontaneously. The wines are refined as much as possible. We rely on long expansion, multiple removals of fine deposits, and only rough filtration during bottling.