Once in the cellar, we place great importance on spontaneous fermentation with the wine's own yeasts. For white wines, this takes place both in stainless steel as well as in barrique and small barrels. The so-called micro-oxidation is what characterizes the maturation in wooden barrels. This is a quality-enhancing process of the wine that emphasizes the wine's own aromas. Our red wines undergo fermentation on the skins, which is known as maceration fermentation. Afterward, they mature in barrique and small barrels. After fermentation, each wine is given as much time as it needs. Many white wines are only released after 14 months, and many red wines after 24 months.

Exhibitor
Weingut Eckehart und Johannes Gröhl