Welcome to the world of winemaking, where our expertise has always been at the forefront. Join us on a journey through the art and science of crafting exceptional wines. From the moment grapes are harvested to the creation of the finest wines, we are your trusted partner.

The starting point in winemaking is our destemming machines, also known as “crusher”. This separates the berries from their stems and breaks them up through the crushing rollers to prepare them for the following processing steps.

There is an important distinction between the processing of white and red wine: with white wines, additional pressing is often carried out using basket presses or bladder presses before fermentation. With red wines, on the other hand, the pips and skins also enter the fermentation tank to extract additional aromas.

For fermenting smaller batches, we recommend using our Speidel plastic barrels. For larger batches, stainless steel tanks offer clear advantages: they are equipped with an always-full floating lid, a fill level indicator and a mash door to achieve the best results.

To initiate a controlled fermentation, we add sulphur, fermentation aids and special pure yeasts to the must. If the optimal temperature conditions are not available in the cellar, must warmers can be used to warm the must or cooling plates or cooling hoses can be used to cool the must.

After fermentation is completed, the first drawing off of the wine takes place, during which the wine is freed from solid components and lees. In the case of red wines, lactic acid bacteria can be added selectively to initiate biological acid degradation.

Before bottling, the wine can still be clarified from the last fine trub substances by plate filters.

We look forward to accompanying you every step of the way on your winemaking journey. If you have any questions or are interested in our products, please do not hesitate to contact us.