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.

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.

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.

Vines forty-five years of age yield this pithy and exemplary Veltliner, with its beautiful peppery spice. Distinctive, fine and clear Veltliner fruit expresses the character of this wine, all the way from the inviting nose to the long, robust finish. Élevage in a large wooden cask, with a view toward long aging potential.
 

Vinification: The physiologically fully-ripened grapes from old vines are harvested by hand in several passes from mid-October to the beginning of November; a portion of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation on its own yeasts in large oak casks and stainless steel gives the wine its aromatic complexity. After fermentation, extended maturation on the lees before bottling in late August.

94Falstaff   94James Suckling

Complex fruit with subtle depth. An athletic style of Veltliner with juice and power. Plenty of sweet extract, spicy terroir-Veltliner characterised by salty minerality. Veltliner produced via spontaneous fermentation in a large wooden cask.
 

Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from mid-October to early November; some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. The wine’s character is determined by the slow fermentation with ambient yeasts in large oak casks and stainless steel. After fermentation, extended maturation on the lees until bottling in late August.

13,5%

95 PunkteFalstaff   94James Suckling

Folks can expect the unexpected!
 

Vinification: Perfect, fully ripened grapes from Ried Pellingen are selected by hand from mid-October to early November. Old vines and minimal yields. A portion of the grapes is destemmed and left on the skins for 10–12 hours of maceration. The leisurely fermentation in 500-litre acacia barrels with ambient yeasts gives the wine its special style & character. Batonage (yeast stirring) is employed in a focussed manner to develop the wine’s full potential. It can take up to 18–24 months before the wine – according to our taste – is ready for bottling). Minimal movement, gravity feed & lots of time! Limited!

Awards:

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.

Classic savoury & racy Riesling with concentrated flavours of stone fruit. Typical mineral notes of the ‘granitic site’ Rameln impart distinctiveness and expression to the wine. 
 

Vinification: Harvested by hand in mid-October; a portion of the grapes is destemmed and left on the skins for 6–8 hours of maceration. Fermentation in stainless steel, then maturing for four months on the fine lees in a large wooden cask and stainless steel.

Mature, fragrant, clear-as-a-bell nose, beautiful mineral bite, exciting interplay of extract and acidity in a powerful finish. Very ripe Riesling-elixir with great aging potential.
 

Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from the end of October to the beginning of November. Some of the grapes are destemmed and left on the skins for 10–12 hours of maceration time. The extended fermentation in stainless steel promotes aromatic intensity. The barren paragneiss terraces give the wine a taut, demanding acidity, along with the aspiration to greatness. After fermentation, extended maturing on the lees before bottling in late August.

Awards

96 Punkte James Suckling    95 Punkte Falstaff

Individualistic terroir-wine from a steep slope of mica schist – by no means a wine for vinological techno-fans! Glistening golden yellow, apricot fruit packed in salty minerality and invigorating acidity give the wine its weightless elegance and grace, despite its substantial power. This wine wins the best prognosis for future enjoyment (if you do not drink it before!)
 

Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from the end of October to the beginning of November; some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation in stainless steel promotes aromatic intensity, while the slate soil gives the wine its youthful severity and thus its great Riesling potential. After fermentation, aging in wooden cask with batonage (stirring the yeast) and extended maturing on the lees before bottling at the end of August.

Awards

96 PunkteFalstaff   96 Punkte James Suckling   Weinwisser -       A la Carte     

A concentrated and dense, almost introverted wine made from perfect clusters. Constructed without any ornamentation or hastiness, for connoisseurs who like to leave the vinous beaten-path and go exploring.
 

Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes at the end of October and beginning of November. A portion of the grapes is destemmed and left on the skins for 10–12 hours of maceration. The leisurely fermentation with ambient yeasts in stainless steel promotes a multilayered expressivity. Bronzite, marble, paragneiss & amphibolite give the wine its great complexity and individuality. After fermentation, extended maturing on the lees in a large wooden cask before bottling at the end of August.

Awards

97 Punkte - Sieger Falstaff    94 Punkte James Suckling   96 Punkte A La Carte    Weinwisser  

Folks can expect the unexpected!
 

Vinification: Perfect, fully ripened grapes from Ried Hochäcker are selected by hand from mid-October to early November. Old vines, minimal yields. Some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation in 500-litre oak barrels with ambient yeasts gives the wine its special style & character. Batonage (yeast stirring) is employed in a thought-out manner to develop the wine’s full potential. It can take up to 18–24 months before it – according to our taste – is ready for bottling). Minimal movement, gravity feed & lots of time! Limited!

Awards

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

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

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. 

Awards

VINARIA 5 Sterne Top Wein   WEINpur / Top 10 Weingüter / 5 Gläser

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.