The cellar philosophy is simple, just sustain what comes in from the vineyards.
Here Paul and Sebastian Fürst are joined by the apprentices for both the natural and manual vinification. After fermentation on the skins in open vats, the red varieties are left in french oak barrels for 12 to 20 months to mature and settle. All red wines are bottled unfiltered. White wines are pressed gently, fermented and aged in both barrels and stainless steel tanks for 6 - 12 months. Lowtech vinification assures each wine gets the necessary time to develop.


Paul and Sebastian Fürst (source: Andreas Durst)