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Functionality and simplicity are not inconsistent with a romantic and expressing cellar atmosphere. Depending on the lighting, the look offers a cellar, for the customer, in which you encounter wine and its develtopment with high regard.
When the time is right, the wine is bottled. Until then, the wine spends 12 to 48 month in small or large wooden barrels. The wood predominantly comes from the region in order to contribute to the typical fruity flavour of the wine. The structure of the wood promotes the develtopment of the wine and thus demonstrates its characteristic properties such as: structure, flavour and elegant lenth. The oenologist or the cellar master keeps the balance between nature and technology. His knowledge and feel determine the optimal moment.
But only when the time is right.
Here is the virtual tour of our production facility and both of the barrique cellars, with two different temperature areas; one for new wine, which needs to be 18°C during the malolactic phase, and one for older wine, which matures at 16°C.