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Ausbau, Keller und Lagerung

Cellar techniques

The first half occurs of course in the vineyard. If the vines are well-tended and the plants and fruits are healthy and ripen well, then nothing stands between them and the development of a good pure wine, or a cuvee. But how the end result then tastes depends to a large extent on the techniques applied in the cellar.

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Mash

Malolactic Fermentation / Biological Fermentation:

Why do some white wines taste peppery and splashy, whereas red wines are velvety and smooth? This goes back to one of the cellar procedures: the biological fermentation. In this process, malic acid is transformed into lactic acid and carbon dioxide. The carbon dioxide evaporates and the lactic acid — contrary to malic acid — is ”softer“ and more ”velvety“. Some white wines also undergo this procedure — mostly representatives of the ”Burgundy family“ — which then results in mild, palatable wines.