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| Wine Cellar |
Highest priority is the production of mature and healthy grapes, only from it can clear, agreeable and storable wines develop. A goal of the wine making is it to emphasize the individual treatment of the wines to bring out their optimal character.
The red grapes will ferment on the mash in order to achieve an optimal color and flavor yield.
After the fermentation the mash is squeezed off and some time later - in the young wine stage - it is introduced to the biological acid dismantling. Thereby, the wine develops a more well rounded taste and gains abundance and stability.
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To mature, the red wine is put into large oak barrels for 3-6 months. The very small, but constant oxygenation by the wood pores of the barrels leads to red wine color becoming more intensive and stable. The tanning agents in the red wine rounds off and loses its bitterness and astringency.
If you are searching for a typical, traditional, handcrafted wine, which was aged in oak barrels for several years, you will not only find this wine in the cellar of Winery Schmitt, you will be able to have a taste of it as well. |
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