SMOOTH WAY TO QUALITY
The vinification should be as careful and selective as the harvest. Quality matured in the vineyard over a year's time must find its way into the bottle as intact as possible.
The Riesling is gently crushed then left to rest in the press for up three hours to allow the components locked in the berries' skins to be extracted by contact with the juice.
The grapes are then pneumatically pressed, releasing all that turbid juice, and drained by force of gravity into stainless steel tanks located immediately below the presses.
The juice rests overnight to allow the gross sediment to settle. Later the clear juice will be racked into other tanks.
Our Journey for Perfection
Many of the St. Urbans-Hof wines
age in the typical fuder barrel. read more
Many of the St. Urbans-Hof wines
age in the typical fuder barrel. read more
