From vineyard to cellar March 2014

Yet, it's actually better to wait until all the leaves have fallen from the vines, and after the first frost, when the vines are prepared for this enormously important measure. We go a step farther and embrace the time-honored rule that you don't prune during the same year in which you harvest.


We've slightly altered the timing of procedures in the cellar. We had actually planned to start filtering the first wines in February, but now we've moved this up into March because we've noticed that the young wines are benefitting tremendously from every additional day on the lees. Of course, this puts us under more pressure as ProWein approaches. As such, it's likely that the majority of the wines we'll be exhibiting will be cask samples. Doing otherwise would only compromise quality. And in the end, it's quality that counts.


Ongoing tastings in our cellars and in those of many colleagues make it increasingly clear: 2013 is a good vintage. For those whose craftsmanship was impeccable, 2013 will even be a fantastic - or in some cases - great vintage.



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