While others present their young wines in November, we prepare for the bottling of the current vintage at the beginning of the next calendar year: The fermentation and later also the development of the wine in the tank must be continuously monitored and supported by means of a temperature-controlled system, among other things. Skill is also required here in order to blend suitable wines with each other if necessary. As our wine is exposed to long and often intensive journeys (in terms of temperature) due to its (sometimes overseas) export, it needs to be constantly monitored in the laboratory, for example to prevent tartaric precipitation during delivery. 
But there is also a lot to prepare in the office: Various bureaucratic channels have to be followed in order to organise the necessary export documents. Our "Bio" neer Willi is the expert and first point of contact for this.