FROM GRAPE TO WINE
CELLAR
and ageing
MINIMALISM AND SUSTAINABILITY
Join us on a tour of the vineyard and cellar and step into the crowning joy of the Eichenstein, where liquid gold and rubies mature to a vibrant melody in steel vats and wooden vats. Sustainability is immensely important to us, and lies at the heart of all our wines.
OUR WINE PRODUCTION
After hand-harvesting our grapes are vinified according to their varietal: White wine grapes are gently pressed, the juice is fermented in steel or wooden vats at a temperature of 18 – 20* C and it then rests on its fine or gross lees for several months;
stemmed red grapes are conveyed into a mash fermentation tank where they macerate on the skin for around 3 weeks. After the alcoholic fermentation stage, the wine begins the malolactic fermentation phase in barriques for 12 months. The selected wines age for one to two years in the cellar before they are released for sale.
HARVESTED BY HAND
THE HARVEST
When the first grapes ripen at the beginning of September, they are hand-harvested in the early hours of the morning and stored in small harvest baskets to ensure they are fresh and intact when they arrive at the cellar: Let the vinification begin.
Maximum results in the vineyard, minimum intervention in the cellar.