Every vintage is a new challenge for the work in the cellar. Extensive experience and intuition are needed to transfer the achieved quality of the grapes into the bottle. When we are successful, the wines will reflect all the charm that makes our landscape so unique. Our new modern cellar fits in perfectly with the historic estate building and its green roof and backfill provide for an optimal climate for making and storing wine, independent of the season. Our tank capacity is 85,000 litres. There are 24 barriques (barrels) made of the regional Trias oak in our cellar which we use to mature some of our red and white wines, specialities of our wine estate. A modern pneumatic pressing station, controlled slow fermentation, careful fining and filtration as well as individual maturation and bottling of the different qualities guarantee harmonious wines. We make a point of preserving the distinct flavour potential of the region of the individual grape varieties and make our wines predominantly in a dry and fruity style. Our annual production is around 50,000 to 80,000 bottles, depending on the vintage. Our range is rounded off with our own sparkling wine, produced in the traditional way by fermenting the wine a second time in the bottle, grape juice as well as brandies made from grape pulp and yeast.