| The Cellars | |
|
Weingut Robert Weil has high standards for operations in the vineyard
and in the cellar. The most modern technical know-how is combined with
proven methods of traditional winemaking to fully realize the potential
of what nature provides. The crop is quickly and gently pressed - whole-cluster
pressing is the method of choice. The must is placed in stainless steel
vats and the sediment is allowed to settle naturally, after which a
reductive vinification begins. Under the strict supervision of the cellar
master and a computer, fermentation takes place for a period of six
to twelve weeks. If natural sweetness is to be retained, the fermenting
must is chilled to arrest fermentation. The sweetness of these wines
is high in fructose. From start to finish, fermentation takes place
in stainless steel, which allows prolonged yeast contact. After slow
fermentation and aging, the wines are sterile filtered and bottled as
reductively as possible. The goal is to retain the primary grape aromas
and the carbon dioxide generated during fermentation. Spätburgunder
(Pinot Noir) wines undergo an open fermentation on the skins, malolactic
fermentation and aging in various types of barrique casks. All of the
vinification techniques outlined above are designed to ensure that the
quality harvested in the vineyard is reflected in the quality of the
finished product. |
|
