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Our wine assortment is subdivided in following wine-categories
depending on quality of the wines and method of making:
- 1 Litre Wines
autochthonal basis range
- Estate Wines
basiswine for our qualities out of regional typical grape varieties
- 2-Stars Wines
hand-picked and strictly selected quality wines of the german distinction "Kabinett" and "Spätlese" deriving from our best vineyard sites with an average yield of max. 70hl/ha
- 3-Stars Wines
only decorated hand-picked and strictly selected quality wines of the german distinction "Spätlese" and "Auslese" deriving from the best vineyard sites of the Palatinate with an average yield of max. 50hl/ha
Plants (young cultiva)
Our main emphasis is on slow growing plants which have not been cultivated to bring a quick yield. The power of growth has to reach the grape and not the growing of the leaves.
Fertilizing
An optimal nutrition of the vine plants is very important for us.
Therefore soil analysis are made on a regularly basis which give us information about the nutrient content in the soil.
A balancing fertilizing is made then exclusively with organic nutrient suppliers like compost and lime.
Like this we reach the same standards like biological working estates.
Our Vineyards need protection from fungus diseases. In order to strengthen and protect the plants we only use products which are allowed in the ecological viniculture.
Here is our device: as less as possible, as much as necessary. We reduced the quantity of spraying on a minimum. We don’t use any insecticides or acaricides at all.
Vine Pruning and Foliage Treatment
Yield restriction measures increase the quality. With the our cutting method in winter/spring and the cluster thinning the quality aims fort he next vintage fixed very early.
Harvest
For highest qualities we need the best grapes. Just before the harvest we clean the vines, this means rotten and green twigs are cut out. Further measures like the selection of grapes according to their maturity are required for the different quality aims.
Grape Processing and Wine Treatment
All grapes are freed from the bitter stems and stalks. Treating the grapes very gently without pumping we preserve the important aromas, which are formed by the uniqueness of our sites. The site characteristics and the grape variety pureness are very important at the temperature-controlled fermentation. All our wines are fermentated at cooler temperatures than recommended. A long contact of the young wine with the yeast as long as possible results a maximum of aroma variety. The further wine treatment occurs depending on quality and vine variety.