We only harvest particularly matured and healthy blue grapes.
They are destemmed and are ferment on the skin for 10 to 12 days under close supervision.
By maceration or digestion during fermentation, certain components are removed from the solid parts, the peel and the seeds.
The duration of the maceration decisively influences the character of red wine.
The longer the red wines ferment on the skins, the greater is the proportion of dissolved tannins and phenols in the wine and thus enables, depending on the variety, the expansion of a large storable red wine.
By the oxidative barrel-maturation in large oak barrels, the full-bodied reds become harmonious, velvety and round.
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