The grapes allocated to the preparation of white wines are destemmed and pressed with a horizontal press. The red wines are prepared following the traditional method of open must fermentation in vats and stored for 6 months in large wooden casks.
After the harvest, the grapes are immediately pressed with a 'Baumpresse' (Austrian type of basket press in new wood). The unsulphurized, unracked must then ferments with selected yeast in wooden cas...