The selected grapes are brought to our wine press house for vinification. They are always destemmed, which means the berries are separated from the stems and mashed. We next ferment our red wines using the traditional mash fermentation process only. We leave the mash to ferment completely. During the fermentation phase the mash is dipped several times per day. When the fermentation is finished, it is only dipped once a day for up to 35 days. A longer period of time left on the skins dissolves the desired skin tannins. This provides our red wines with their unmistakeable character. The mash is then manually poured onto the wine press and gently pressed. The young red wine is now subjected to a type of second fermentation, the malolactic fermentation. This process transforms the harsh malic acid into a softer-tasting lactic acid and the red wine becomes distinctly rounder and smoother with a velvety note. Following the malolactic fermentation, the red wine begins to age and is either stored in large wooden barrels, barriques of different ages or new barriques. Depending on the type, it is stored for a period of six to 24 months. Our red wine cuvées are highly acclaimed. The fine art of the vintner makes our wines individual, unique and unmistakeable. The vines are notable for their clear fruit, boundless strength and fullness while maintaining a mineral flavour as well as elegance.