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the cellar

with time

after our apples are washed and crushed, we allow the fruit to macerate for up to several days.


the tannins of the fruit polymerise during this time and are elegantly integrated into the wine. in addition, aromas and colour are released from the fruit skin, which would remain in the pomace if it were processed too quickly. the contact time of the mash with the must is an important instrument for us to improve our base wines.

in order to obtain a particularly aromatic sparkling wine, we work with the longest possible ageing on yeast during bottle fermentation. the cider matures for several months to years on its own yeast before it is removed from the bottle again during the so-called dégorgement.


with craftsmanship

craftsmanship demands attention. before a bottle leaves our cellar, we have given it a great deal of attention. from filling to the three-week remuage in classic riddling pulps to the manual dégorgement and the subsequent labelling, our products experience an extraordinary degree of craftsmanship. in the process, we handle each individual bottle more than 50 times.


an automated production would uniformise what is actually a unique product. we like to work with the characteristics of the wines, which vary from year to year, and look forward to the individual aroma profiles of the individual layers and cuvées.


with responsibility

in the cellar as well as in the meadow, we work as noninvasively as possible. the careful handling of our ingredients and wines determines our daily work. furthermore, we refrain from clarifying, filtering and fining our sparkling wines with industrial aids.

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