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History - Philosophy - Vinification - Wines - Addresses & Links |
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THE PHILOSOPHY |
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| "The quality of a wine is 100% made in the vineyard. In the cellar it is not possible to arrive even at 101% but it is no small achievement to be able to bring the full potential of the grapes into the bottle." This favorite saying of the late Egon Müller III is as true as it ever was. We believe in the quality and the potential of our vineyards to produce the finest grapes and we do everything to enhance this potential. | |||||
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In our northerly climate much depends on the vintage and it is difficult to follow a set pattern every year. The key points however are invariably:
- Old vines, some still ungrafted and dating back to the 19th century
- Low yields, never exceeding 60 hl/ha and for the last 2 years a mere 30 hl/ha
- Intensive ploughing, as often as 6 times per year
- Careful use of Chemicals: no chemical fertilizer, no herbicide, no insecticide and as little fungicide as possible.
The grapes are pressed quickly and carefully, the must is then settled for 24 hours and racked off the lees into the Fuder-cask to be fermented by its own yeast.
The winemaking at its best is minimalist: Stefan Fobian our cellar master believes that the best wines are the ones that "make themselves" and in accordance with our belief in the quality of the grapes most of his work consists in surveying the casks and following the fermentations.
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History - Philosophy - Vinification - Wines - Addresses & Links |
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