The grapes for white wine are gently pressed. The obtained juice then ferments in stainless steel tanks for 2 to 3 weeks at a temperature of approx. 18 ° C. After some time reacting with yeast, the young wine is filtered and bottled.
The red wine is fermented on the skins for 2-4 weeks. The juice is regularly drained down and added to the top again. The floating mash is submerged by hand. This is how the red wine gets its dark colour.
The ideal temperature to extract tannins and colours, is between 27 ° - 32 ° degrees Celsius.