The selection of grapes in the vineyard during harvest
has enormous influence on the quality of wine. Neither botrytis-affected
grapes nor unripe grapes are permitted for our dry white wine.
In contrast, TBA (Trockenbeerenauslese) requires completely botrytized
grapes. In the case of ice wine, each rotted grape must be removed
before the harvest in order to guarantee purity of the varietal
character.
The grapes are allowed to macerate for 3 to 6 hours.
Fermentation occurs either temperature-controlled in stainless
steel, or as
with the Pannobile weiss, in small oak barrels.
After fermentation
the wines are matured in stainless steel or in small oak barrels
(Pannobile weiss) on the fine lees. The
noble sweet wines are allowed to mature for one year in large
old oak
casks.
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