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Ziereisen wines
Riesling



After an initial selection in the vineyard our grapes are once again selected in the cellar. Following this rigorous selection removing less than perfect grapes we place them in vats to ferment spontaneously. After leaving them whole to macerate for 6-8 weeks we then press the wine from the grapes.

Light and fruity red wines are allowed to mature in 1200-3000L, old, neutral wooden barrels: Stronger Pinots from the better sites are transferred to mature in a mix of 30% new and 70% used 225L barriques. In the cellar we follow the philosophy of controlled idleness. After allowing the wines to rest upon their yeasts for up to 20 months, gently racking them occasionally to allow them to fall bright, we bottle the wines without filtration.

We store our white wines (Pinots blanc and gris, and the traditional Chasselas) in barrels, several centuries old, in the circa 734A.D. wine cellar beneath our house. Ours is one of the most beautiful and well-preserved cellars in the Markgräflerland. The white wines enjoy long contact with their yeasts with regular batonnage (stirring the yeasts), an action which provides more concentration and body. As with our reds, we also bottle our best white wines without filtration.

Gewölbekeller Ziereisen


 
 
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