Once in the cellar, the grapes are gently transported down a natural slope through the "Rebler" (where the grape pearls are detached from the stem) into the press. In our ultra-modern pneumatic press, the grape pearls are gently pressed so that only the best ingredients make it into the grape juice. We avoid pressing "to the last" so that the tannins contained in the grape skin do not end up in the must. The pressed grape juice is then pumped into tanks where it is left to ferment, sometimes with the addition of yeast.
The grape harvest is a very intense time for us winemakers - we spend most of the day in the wine cellar. Constant quality control, the right touch for the perfect time, the right dose of yeast additions or finings and a cool head in heated moments are particularly important here. Due to a lack of time and the tempting supply of fresh grapes, which become my staple diet at this time of the year, I usually lose a few kilos of weight - just in time for the upcoming Christmas season.