The grapes are collected during harvest in small crates to ensure that they reach the cellar undamaged. They are destemmed and crushed into an open vat. Indigenous yeast fermentation starts and after 4 weeks of skin fermentation we prefer an additional few weeks of skin mazeration until med november. The Spätburgunder is then taken off the skins and moved into the french barriques for 15 months barrel aging. The Spätburgunder is then taken off the skins and moved into the French barriques for 15 months barrel aging.
