Winemaking Process
The Gewurztraminer grapes are harvested after nightfall to optimize grape ripeness and enhance the accumulation of rich grape aromas while maintaining a refreshing character. Upon arrival at the winery, the grapes are destemmed and soaked with their skins for several hours, in order to boost the extraction of aromas. The grapes are then pressed, and after natural stabilization, the juice proceeds to slow alcoholic fermentation at a temperature of 10°C. Towards the end of the fermentation process, the temperature of the wine is lowered to 0°C in order to halt fermentation and preserve some of the grape’s natural sweetness and well-balanced, refreshing acidity.
