Single vineyards

For the Dreissigacker single vineyards we work in small lots. That means ageing each picking pass, each batch of harvested grapes, separately and on its own. This gives the fruit the room to develop its individual traits and nuances. For our single-vineyard wines we divide one vineyard into several picking passes. Producing in small, highly individual quantities increases the manual work considerably. Since we put a great deal of effort into growing our vines sustainably, small-lot, hands-on ageing is the logical consequence of that work in the vineyard. It is how we draw out individual aromas and singular nuances of flavour in the Dreissigacker wines, and above all in the single-vineyard wines.

The Dreissigacker single-vineyard fermentation cellar is our treasury. In small stainless steel tanks we age each single-vineyard wine separately. Barrel ageing gives the wines a distinctive harmony, the stainless steel tanks give the Dreissigacker single-vineyard wines their precision and depth. The demanding, hands-on ageing in comparatively small tanks makes our philosophy visible: to draw the best out of every grape by hand. In the end only the taste counts, and with the Dreissigacker single-vineyard wines it is singular.

After ageing, the Dreissigacker wines are left to rest. How long the single-vineyard wines stay with us before they are sold cannot be answered in general terms, because we give each wine the time it needs. We check them regularly and release a wine only once it has developed its full potential. Every wine that leaves our cellars is rested, which means it is ready to drink. The high-quality, hands-on ageing of our wines also makes them keep very well.

If you like to lay wines down in your own cellar, keep the following in mind: the place should be cool, dark and dry, with a constant temperature between 10 and 15 °C. Bottles with a cork can be stored lying down so that the cork stays moist.