Every wine reflects the personality and the passion of a winemaker
Quality is our highest maxim but at the same time the voice of nature always guides. That means as little as possible but as much as necessary to fulfil our responsibilities towards the environment.With an average yield of 55 hectolitres per hectare we attend to a consistent reduction of the yield to ensure the high quality standards that characterise our wines. Using a strict selection process and exclusively manual harvesting that spans across several cycles, only fully ripened grapes will be harvested. Subsequently, a speedy but extremely gentle soft pressing of the grapes takes place. The carefully cleared must is stored according to their different characters in barrels of wood or stainless steel tank. Here, a slow fermentation will kick-start under cool temperatures using entirely natural yeast.
When the favoured degree of remaining natural residual sugar is attained the traditional decanting is performed. That means the young wine gets separated from the yeast. The remaining residual sugar is consequently an original component of the primordial must so that every aspect of individuality remains.