Besides the choice of soil and vine variety, a decision of lasting impact, the work in the vineyard is of particular significance. The right moment for thinning out and cutting the vines,for foliage treatment etc. needs to be found. One the one hand, the point of peak ripeness can be measured, on the other hand, only sensoric testing of the berries’ skin and cores give the final impulse for starting the harvest.
Fermentation is a spontaneous process. Zweigelt, Blaufränkisch and Zechun from Heideboden are fermented in stainless steel tanks. All other premium charges for Pannobile Rot or for our vintage wines are fermented in open vats or wooden barrels. The must is only moved by hand.
Particularly important for us is the time between fermentation and the pressing process, which varies from variety to variety and vintage wine to vintage wine.
Part of malolactic fermentation (biological decomposition of acidity) takes place right away in the fermentation container but also after the pressing process in large and small wooden barrels.
Besides the choice of soil and vine variety, a decision of lasting impact, theWood, for us, is necessary for every red wine, not necessarily only for premium products but also for less complex wines. Here, we either use large wooden barrels or barriques which have been utilised several times before.
Barrique barrels are used carefully. Percentages of new wood, toasting and duration of the ripening process are chosen in such a way that the particular character of individual wines is conserved.
We seal the wines from Heideboden with a screwtop because they can be consumed right after we start to sell them. The premium wines are sealed with cork. They are supposed to continue to ripen in the bottle it takes a few years until they are at their peak.