The Path to Vibrant Wines

When it comes to our finest red wines, we take a slow and gentle approach to fermentation. The grapes aren’t crushed or pumped — they go into the fermentation tank as whole berries. This way, fermentation starts from the inside out: a gradual, natural process.

There are two major benefits to this method: first, oxidation is kept to a minimum, preserving the wine’s freshness and vitality. Second, only the soft, ripe tannins are extracted — not the green or bitter ones — giving the wine a refined, elegant structure.

Minimal Intervention,
Maximum Expression

Once fermentation is complete, it’s all about gentle handling. We press carefully and avoid unnecessary interference. The young wine then moves into barrels — slowly and naturally.

We hold off on adding sulphur at first, allowing the wine’s own CO₂ to protect it during the early months. After about a year, we introduce a small amount of sulphur to stabilise it. The aim: to preserve the wine’s energy and character — nothing more, nothing less.

“The difference is remarkable: classic mash fermentation is often done in just a few days, while our wines take several weeks. The result is wines with depth, elegance, and perfect balance.”

Michael Auer

Blaufränkisch