The red wines are all produced using classic mash fermentation. The long contact time with the berry skins gives the wines produced in this way an immense depth of colour, spicy and powerful fruit aromas and a stable tannin structure.
Due to only a short contact time with the grape skins, the rosé, in contrast to the red wine, absorbs the rather delicate and delicate aromas from the grapes in addition to the only light colouring.
The white wine grapes are harvested in the cool of the morning and at the optimal stage of ripeness to achieve a balance of fruit, acidity and alcohol. Maturation takes place at low temperatures in stainless steel tanks to preserve the freshness and fruitiness.