While our best wines grow on the slopes of the Niederrußbacher Ölberg mountain range, the processing and storage of grapes and wines is built at the foot of the Ölberg.
This construction combines two significant advantages for the production of high quality: On the one hand, there are consistent underground temperatures for optimal ripening and storage of our wines. On the other hand, the difference in height makes the most gentle processing possible. This means that the grapes are delivered in crates, sorted according to quality and then pressed according to the latest cellar technology.
Light white wines are stored after fermentation on the fine yeast in stainless steel vats to achieve maximum fruitiness and elegance.
Strong white wines mature in large wooden barrels on the fine yeast to complex, dense and very storable wines.
The mash of red wine is fermented by computer. Depending on the variety, the fermentation temperature is between 16°C and 18°C and lasts an average of two to three weeks.
Red wines are stored primarily in steel tanks. The temperature is raised in the first few days and biological acid degradation is initiated. Afterwards the wines mature in the respective wooden barrels.
Light red wines are stored in large wooden barrels to ensure optimal maturation of the wines. This results in fruity, full-bodied and varietal wines.
Strong red wines are bottled in barrique barrels to mature into very storable and full-bodied wines with a pronounced tannin structure.
After the individual maturation period of each wine, the bottling of the wine takes place at the optimal time.