| More than half of the vineyards are still planted with very old, ungrafted vines,
yielding a very concentrated fruit from small berries. Average yield is 63 hectoliters per hectare. The wines undergo a cold, slow fermentation and stay on
the lees for an extended period of time. 55% of the grapes are fermented in the
traditional 1000 liter “Fuder” barrel made from German old oak. The balance
is fermented in stainless steel tanks and a small portion in fiberglass tanks. |