Ready, steady, go!
10. September 2009 | 09:16
Three weeks of friendly early autumn weather have changed things in the vineyards. In the early mornings, the thermometer stands at eight degrees Celsius.
These conditions are ideal for advancing maturity without sacrificing fresh aromas, or grape health.
Not the time has come to harvest the base wine for our sparklers! The grape juice tastes light and fresh, and in every vineyard the magic moment, at which the acidity is still very lively but no longer aggressive, comes at a slightly different time.
We harvest carefully, in small boxes (25kg), in order not to damage the berries, which are put into the pneumatic press without being destemmed or pumped. With the firmness of a good hand shake (just one Bar) the berries are pressed and give the fresh juice.
The window for the sekt harvest, the time during which the fruit is expressive, but the acidity still fresh, lasts about two to three weeks. Zweigelt, St. Laurent, and Pinot Noir for the sekt – classic sparkling wine and Brut Rosé – are harvested some three weeks before the grapes for our red wines.
In the Hasel, Dechant and Ladner vineyards the maturity is already promising. The pips of the grapes have turned brown, the grapes loose their firmness and continue to gain in juice, the colouring is complete and only the grape skins are still a little underripe. The taste promises a beautiful vintage, and our optimism grows with every passing day.
