The maturation process

The maturation process

"In order to preserve the power of nature, the work in the cellar adheres to the adage: as little as possible, as much as necessary."

A unique Pannonian climate that enhances aroma reigns in the Wagram wine region. The moderate weather conditions are relatively warm and dry. Continental influences bring cold winters with little snow. The transition from winter to spring occurs rapidly. Combined with rather brisk air currents coming from the Forest Quarter in the north, ideal preconditions for wine cultivation exist. Great diurnal temperature fluctuations between day and night are responsible for the distinctive aroma of the wines from Wagram. The mineral character and pronounced fruit are unique.
Five essential factors contribute to the harmony of wine: fruit, spice, acidity, body, and longevity. We strive to highlight, not modify, the character of our wines. We strive for a slower pace throughout the vinification process. This means that we allow our wines enough time for development during the maturation process. This results in clear varietal expression, steam-lined structure, and pleasurable drinkability. The greatest purpose of a wine remains to be enjoyed in good company. To achieve a powerful, full-bodied wine with inimitable style, opulence and depth, we practice a light crushing of the grapes. Maceration times are chosen according to the fruit material. White wines are fermented in stainless steel tanks and large wooden casks and matured on their fine lees. Red wines are vinified in large wooden casks.