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 11 years old, Lenz-Moser training system, 3500 vines per hectares.