Harvesting and Ageing
Harvesting takes place beteweenSeptember and November. Basically, the bunches are selected by hand and harvested into small crates, re-sorted if necessary and transported to the cellar as quickly as possible. Willi Bründlmayer uses only ripe, healthy grapes for vinification.
A vineyard will often be harvested two or three times in succession in order to achieve even more subtle, authentic wines. Two extremely gentle pneumatic presses are used for pressing the grapes: their operative pressure of just 1 bar is equivalent to the force of a handshake between friends.
Immediately after each work process, the crates used for harvesting are washed with fresh well water. To retail their aroma, the musts are fermented cool, but not cold in stainless steel or wood.
Ageing takes place in a perfectly climatised cellar with high humidity. Depending on variety, the wines remain from three to 18 months in the barrel.
