WINEMAKING & AGEING


Winemaking follows on naturally from winegrowing. The grape’s natural qualities have to be found in the wine. The balance between all grape components -sugar, acidity as well as mineral elements and organic compounds- is the key to terroir.

THE FOUR MAJOR STEPS IN THE WINEMAKING PROCESS:

  • Pressing  refers to the transfer of the grape’s taste and organoleptic features to the must (juice). Pressing has to be a gentle and slow process -6 to 10hrs- in order to achieve this.
  • The juice is then left to settle  before racking.
  • Alcoholic fermentation relies on natural yeasts to spontaneously turn must into wine.
  • Ageing refers to resting post-fermentation wine on its lees.

WINE IS A MATTER OF MOUTHFEEL RATHER THAN FLAVOR.

 


THE WINERY

The winery is fitted with 30 small and temperature-controlled vats, which enables us to vinify each plot separately in order to end up with a top cuvée (Grand Cru) and a second wine (Terroir).

WINES

Since the Martin Schaetzel estate holds mostly Grands Crus terroirs, we have implemented plot-by-plot winemaking as used in Bordeaux, in order to come up with top wines called “Grand Cru Schlossberg” and “Grand Cru Brand”, and second wines going by the names “Terroir S” and “Terroir B”, respectively.