The Cellar

"Live with nature, be patient, create pleasure"

The old wine cellar is located beside the castle's walls and moat.
Its sandstone walls maintain a constant temperature that does not rise or fall significantly throughout the seasons.

Generations ago, our ancestors were successful in making wine of high quality, with old wine auction lists proving its worth.

As wine makers, we will always depend on the weather and climate conditions - every vintage offers different possibilities and difficulties, every wine and every grape differs from another.
 
That explains, why there is no "How to make wine" - manual - but we'd like to give you an idea of what we do and how we work:

White wine

After harvesting the grapes, they're either immediately pressed, or they get a short maceration (that´s crushing the grapes only), before they're pressed - that depends on the type of variety we're working with.

The juice is seperated from the sediment, that way we get rid of parts we don't want to be in the ferment, which guarantees a calm and steady fermentation.

During fermentation, the wine is cooled to 16° Celsius - keeping the flavor in our ferment. With no cooling, the ferment would warm up and aromatic substances could vanish.

Our White wines are best described
as light, crisp and fruity.

Red wine

The red wines ferment on the mash, which means the grapes only get crushed, then ferment until they are pressed. This is called the "Bordeaux-Method".


Red ferments get cooled down as well; we aim for a temperature of 25-28° Celsius, which allows the alcohol and natural acids to leach tannins and dyestuffs from the berry-skins. When the sugar is fermented to alcohol, the malolactic fermentation will start. Using the warm temperature, bacterias metabolite malic acid to lactic acid. That process creates the typical character of our red wines: smooth tannins, mild acidity, full body.