A primary objective is to retain the quality of the harvest once it arrives at the cellar. To achieve this, the grapes, must, and wine have to be handled delicately at every stage of production. The process begins with the gentle crushing of the grapes, followed by a preliminary sedimentation phase. Then the must is slowly fermented, while its temperature is constantly monitored, and filled into an appropriate storage vessel (stainless steel tank, wood barrel, or barrique). Some of the new wine is left to age on lees (sur lie). This creates flavourful wines that are full-bodied, mature well, and have a unique character.

Weingut Georg Naegele | Keller
Production
White Wine
Red Wine
Sparkling Wine
Weingut Georg Naegele
WELCOME ESTATE VINEYARDS CELLAR CONTACT SHOP deutsch|english
Weingut Georg Naegele
Weingut Georg Naegele