BEHIND THE SCENES ...

CRUSHING AND PRESSING

This work begins by unloading the special containers holding the harvested grapes at the cellar. Immediately after the harvest the grapes are carefully pressed and the stalks removed. They are then crushed and pressed either immediately or a short time later. The seeds remain intact because, although the tannin in the grape skin is soft and tastes good, the tannin in the grape seeds is harder. Quality is in the skin!

FERMENTATION

Alcohol fermentation transforms the sugar into drinkable alcohol by using yeast. Plain to medium quality wines complete alcohol fermentation within eight to ten days. In the case of high quality grape must with a high concentration of sugar, fermentation can even last for months. The fermentation process is controlled by cooling or warming. With the help of stainless steel pressurised containers controlled fermentation is achieved.

UPGRADING THE WINE

The desired residual sweetness in a wine is maintained by interrupting fermentation or is achieved by adding unfermented grape must shortly before bottling. The sugar in very high quality wines, such as those made from selected grapes, those made from choice grapes left on the vine to dry out at the end of the season or ice wine, often does not ferment completely and so residual sugar is preserved in a natural way.

MATURITY AND BOTTLING

A wine's storage period in barrels or bottles is called "maturing." It can decisively influence quality such as taste. Young and fresh white wines are bottled after a short storage period and brought onto the market. High quality wines are however only put into bottles after a considerably longer storage time. In the case of red wines and Pinot wines it has become increasingly popular over the past few years to store them in small oak barrels.

Sächsisches Staatsweingut GmbH
Wackerbarthstraße 1
01445 Radebeul
Tel. 03 51.89 55-0
Fax 03 51.89 55-150