Vinification in the wine cellar is determined by the quality of the grapes from the vineyards. Our hand-selected grapes are processed gently and moved without any pumping.


Before beginning the traditional vinification of our burgundy wines in stainless steel tanks or barriques, the crushed grapes are left to sit for some time. This increases the content of aromas and flavours. We prefer to extend the exposure of our wines to yeast in order to achieve a longer lingering aftertaste.

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