Winemaking
Wines are selected by hand, destammed, cool storage up to 24 hours, pneumatically pressed, CO2-controlled fermentation (temperature range 13-19C) in stainless steel tanks, kieselgur and sheet filtration, storage in stainless steel tanks Vines are 25 -39 years old, terraces, Lenz-Moser training system, 3500 -5000 vines per hectares, plant protection according to KIP guidelines, average amount about 4500 litres per hectares