We categorise all our wines as quality wines, even if the must weight is equal to the quality level known as late harvest or selection at the time of harvest. We believe that the unique microclimate in our vineyards and the unmistakeable signature of the vintner in the vinification process are decisive for the character of our wines. Consequently, we decided to launch our own classification system starting with the wines produced in 2007. Our system, which is based on the quality criteria gained from many years of experience, takes the maximum grape yield per hectare and the harvesting process itself as well as special features of the wine production process into account.

* Wine House

• Moderate yield, ripe grapes

• 100 % healthy harvested grapes

 

White wines

• Individual, controlled aroma-preserving fermentation

Red wines

• Destemming (separation of the berries from the stems)

• Traditional mash fermentation for red wines

• Malolactic fermentation

 

** Premium

• Flat arch vine training system (Flachbogenerziehung)

• Yield of max. 65 hl/ha

• Grapes are split during the summer

• Selective harvest per hand of 100 % healthy and fully ripened grapes

 

White wines

• Individual, controlled aroma-preserving fermentation

• Extended yeast fermentation period

 

Red wines

• Destemming (separation of the berries from the stems)

• Traditional mash fermentation for an extended period of time

• Malolactic fermentation

• Min. six months barrel-fermented

 

*** Fingerprint

• Flat arch vine training system (Flachbogenerziehung)

• Yield of max. 40 hl/ha

• Grapes are split during the summer

• Double selective harvest per hand of 100 % healthy and fully ripened grapes

• Use of first class grapes only

 

White wines

• Individual, controlled aroma-preserving fermentation

• Extended yeast fermentation period

 

Red wines

• Destemming (separation of the berries from the stems)

• Traditional mash fermentation for an extended period of time

• Malolactic fermentation

• Min. twelve months maturing in new French Allier oak barrels

• Min. six months bottle maturing before distribution