Vintage Description

Winter ended with heavy snowfalls in the mountains. Warmer temperatures in March and April as well as well-nurtured soils caused premature and quite uneven budburst. A cool May then delayed flowering. A damp and hot month of June increased the risk of fungal diseases, which could be contained by intensive manual work in the vineyards. A dry spell, interrupted only by short and violent thunderstorms, characterised the rest of the summer. Two heat waves basically had no negative effect whatsoever. By mid-August, lowest temperatures started to drop significantly. A substantial diurnal temperature variation was registered throughout the harvest, which began about two weeks later than in the previous year. The white wines of the 2019 vintage show impressive freshness and especially Gewürztraminer showcases particular elegance. The red wines present a lot of fruit and lively tannins.

Winemaking and maturation

During the manual harvest each single grape is checked for quality. The grapes are delivered in small bins and pressed without being destemmed first. Both alcoholic and malolactic fermentation occurs in Bordeaux barrels. After 11 months on the fine lees the wine is transferred to stainless steel tanks for an additional 22 months of sur lie aging.
Finally, the must clarifies naturally by sedimentation of the suspended particles.