We carefully select healthy and ripe grapes for our red wine production. The grapes are de-stemmed to separate leaves and stems from the fruit. Once the grapes are crushed they are transferred to fermentation tanks for 8 to 20 days. Following the fermentation process, during which the grape skins release pigments and tannins, a gentle pressing takes place, which is followed by a second fermentation phase (malolactic fermentation). Then, the new red wine is left to mature in old wood barrels or new barriques (oak barrels holding 222 L) for a period of 9 to 24 months.

Weingut Georg Naegele | Keller
Production
White Wine
Red Wine
Sparkling Wine
Weingut Georg Naegele
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Weingut Georg Naegele
Weingut Georg Naegele