 D
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Philosophy
Vineyard
Cellar
Ziereisen
wines
Riesling
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After an initial selection in the vineyard our grapes are once again selected
in the cellar. Following this rigorous selection removing less than perfect grapes
we place them in vats to ferment spontaneously. After leaving them whole to macerate
for 6-8 weeks we then press the wine from the grapes.
Light and fruity
red wines are allowed to mature in 1200-3000L, old, neutral wooden barrels: Stronger
Pinots from the better sites are transferred to mature in a mix of 30% new and
70% used 225L barriques. In the cellar we follow the philosophy of controlled
idleness. After allowing the wines to rest upon their yeasts for up to 20 months,
gently racking them occasionally to allow them to fall bright, we bottle the wines
without filtration.
We store our white wines (Pinots blanc and gris, and
the traditional Chasselas) in barrels, several centuries old, in the circa 734A.D.
wine cellar beneath our house. Ours is one of the most beautiful and well-preserved
cellars in the Markgräflerland. The white wines enjoy long contact with their
yeasts with regular batonnage (stirring the yeasts), an action which provides
more concentration and body. As with our reds, we also bottle our best white wines
without filtration.
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WINES 