Fresh and juicy – rosé as it should be! Vinified from Merlot, Cabernet Sauvignon & Blauer Zweigelt, to provide easy enjoyment. 

Vinification: Harvested by hand from mid-September to mid-October. One portion of the grape material (Cabernet & Merlot) is destemmed and left on the skins for 10–12 hours of maceration. Fermentation in stainless steel and subsequent three months maturing on the fine lees.

Taste and enjoy!  ;)

Fresh & lively Muskateller of the elegant & eloquent type. Harvested from prime vineyard sites like Hochäcker & Hausberg, which gives it an element of depth and complexity.

Vinification: Harvested by hand in mid-October; the highly aromatic grapes are destemmed and macerated for 2–14 days (at 2–5°C), fermentation in stainless steel, followed by four months maturing on the fine lees in a large wooden cask.

Gewürztraminer, Gelber Traminer & Roter Traminer were planted in the upper, stony part of the Ried Pellingen. A fully ripened and opulent style coupled with the typical, mineral Senftenberger acidity make for a very complex Traminer that is both typical and exemplary. For aficionados of this ancient and very expressive noble variety.

Vinification: Harvested by hand from mid-October to mid-November; the highly aromatic grapes (Gewürz- Gelber & Roter Traminer) are destemmed and left on the skins for 2–4 days of maceration. Small quantities are fermented on the skins. The wine evolves its character from slow fermentation in large wooden cask & stainless steel with ambient yeasts. After fermentation, extended maturing on the lees before bottling in late August

Beautifully balanced wine that offers uncomplicated drinking pleasure at a high level of quality. Light on its feet, but nevertheless quite substantial and persistent in expression. A fine fragrance of herbs and meadow blossoms. White pepper on the palate. 

Vinification: Harvested by hand at the beginning of September, gentle whole-cluster pressing. Fermentation in stainless steel and subsequent maturing for three months on the fine lees.

A mid-range Veltliner just as it ought to be: crisp, juicy & refreshing. Fine aromas of stone fruit and melon, plenty of peppery spice; nicely balanced on the palate with a harmonious but concentrated finish. 

Vinification: Hand-harvested early–mid October; half of the clusters are destemmed and left on the skins for 6–8 hours of maceration; fermentation in stainless steel before maturing for four months on the fine lees.

A mid-range Veltliner just as it ought to be: crisp, juicy & refreshing. Fine aromas of stone fruit and melon, plenty of peppery spice; nicely balanced on the palate with a harmonious but concentrated finish. 

Vinification: Hand-harvested early–mid October; half of the clusters are destemmed and left on the skins for 6–8 hours of maceration; fermentation in stainless steel before maturing for four months on the fine lees.

Elegant Veltliner with a seductive scent of ripe yellow fruit. Succulent on the finish with peppery spice of the finest sort. Overall a model Veltliner, which can serve as a universal companion to fine dining on account of its excellent balance.
 

Vinification: Harvested by hand in mid-October; half of the grapes are destemmed and left on the skins for 6–8 hours of maceration. Fermentation in stainless steel and subsequent maturing for four months on the fine lees.

Lovely aromatic profile of apricot and peach. On the palate, a fine balance between fruit and mineral acidity, which gives the wine its distinctive and vibrant profile all the way into the invigorating finish. 

Vinification: Hand-harvested from the beginning of October to early November; whole-cluster pressing accentuates the precise Riesling fruit. Fermentation in stainless steel, then maturing for three months on the fine lees in large oak casks and stainless steel.

Fresh and juicy – rosé as it should be! Vinified from Merlot, Cabernet Sauvignon & Blauer Zweigelt, to provide easy enjoyment. 

Vinification: Hand-harvesting from mid-September to mid-October. One portion of the grape material (Cabernet & Merlot) is destemmed and left on the skins for 10–12 hours of maceration. Fermentation in stainless steel and subsequent three months maturing on the fine lees.

Ideally typical Zweigelt with classic red berry fruit. Elegant and refined on the palate, the finish is harmonious and charming. A very wholesome Zweigelt with ‘that extra something’ in the flavour profile

If you are familiar with the wines of the  Mosel, Saar & Ruwer – which we appreciate very much – you will know exactly what we mean! In some vintages when the structural acidity is right, wines with this invigorating relationship between sugar and acidity, without appreciable alcohol, can also be produced here in cool Senftenberg. Buoyant and elegant wines with the best aging potential.
 

Vinification: At harvest-time a selection is made of the ripest berries, especially those without a great deal of botrytis. Only the highest-elevation vineyards come into play here, to obtain the characteristic acidity. Long, cool fermentation for up to five months, followed by filtration before bottling. 

Medium golden yellow. Intense aromas of stone fruit, fine notes of honey, ripe pineapple and passion fruit, yellow currants – sweet and lovely. Very complex & creamy texture, with apricot & yellow tropical fruit. Racy, well-integrated acidity. Mineral finish, spicy fruit in the aftertaste. 

Great aging potential. A Riesling jewel.
 

Vinfication: At harvest a selection was made of the best, perfect botrytis berries. Whole cluster pressing, then extended fermentation in stainless steel.