»The extraordinary cellar holds a remarkable array of stainless steel tanks and high-tech equipment. Even more impressive is the well thought concept that enables us to combine modern wine-making methods with traditional ones.«
	vinification | terraced cellar |700-year-old natural cellar
	Gliding from the terraces We put special efforts into the construction of our new press house. The goal was simple: this facility needed to meet the highest standards so as to "guarantee the gentlest and most harmonious processing of our grapes". Evaluating various comparative international studies and combining them with our own experiences led to the conception of our "terraced cellar". The cellar extends over four terraces which allow us to make our wines without ever having to use a pump – neither the grapes, nor the juice or the must: The grapes are poured into the press which is on the top level. Gravity alone causes the must coming from the press to run into containers on the level below where it rests and clears. Twelve hours later gravity again causes the juice to descend to the next level: our cool (11° Celsius) natural cellar where fermentation takes place