Most of the work in the vineyard is done manually and machines are largely dispensed with. In order to achieve above-average quality, yields are reduced.
In the production of the wines, traditional mash fermentation is consistently applied. The wine aging is generally dry and takes place in stainless steel and small wooden barrels.
After harvesting by hand, the grapes are destemmed, squeezed and then fermented on the mash. For red wines, this takes 7-10 days or more. The Chardonnay as well as the Lemberger Rosé stay only 4h on the mash. They are then immediately pressed and fermented cool. For the red wines, the mash is pounded by hand several times a day, which is important for a high extract yield.
After pressing, the red wines are kept in the stainless steel tank at about 18°C, so that the malolactic fermentation can take place. In this case, the malic acid is converted into lactic acid by lactic acid bacteria. This leads to round and full red wines.
After the malolactic fermentation, the wines come into the cool cellar and are then filled in the barriques after they have already roughly clarified during winter time. 80% of the red wines are aged in small oak barrels. There they stay for 1 to 3 years before being bottled.
The red wines are bottled unfiltered so that as many flavor carriers in the wine remain, this is possible due to the dry expansion and the relatively high alcohol content.