During vinification, these yeasts, like the solid berry components, should remain in contact with each other as long and intensively as possible. We also work with fermentation on the skins for white wines, with maceration of up to several months for reds and in parts with enzymatic-anaerobic whole-berry fermentation for both whites and reds.
After the grapes are hand sorted on the sorting table and all unripe and inferior quality berries were removed, we prefer to use small containers, namely such with a capacity of less than 700 liters, in order to be able to optimize selectively. We practice fermentation in open barriques, whose barrel heads delivered loose by the cooperage will later on be inserted by us only for the barrel storage of the fully fermented wines. Or we ferment in egg-shaped PUR tanks, whose materials allow micro-oxidation similar to oak but don’t influence the taste like new oak does, and whose geometry causes a natural continuous mixing of the contents.