There are no secrets for the production of these remarkable wines, simply attention to all the many small details in both growing grapes with great flavour, and producing wines of great purity and balance. In the vineyard yields are kept incredibly low with each vine limited to just 3 bunches of grapes. In the cellar vinification is done either in small new oak for the “Nouvelle Vague” (“new wave”) wines, or in large old wood for the more traditional “Zwischen den Seen” (“between the lakes”) wines. Sulphur levels are kept to a minimum and there is no malolactic fermentation for the wines in order to maintain the high levels of natural acidity. In the best years a “Grande cuvee” TBA will be produced. This is the wine which Luis feels best expresses the character of the vintage and what he aims to achieve
Luis’ son Gerhard has now been running the estate for a decade and has deftly picked up where his father left off, winning the International Wine Challenge ‘Sweet Winemaker of the Year’ award in 2009. Each year though, the recipe remains the same, driven by a relentless attention to detail. In the vineyard yields are kept incredibly low with each vine limited to just 3 bunches of grapes. In the cellar, each individual parcel is vinified separately, often in lots as small as a hundred litres or so. Malolactic fermentation is avoided to retain the grapes’ high natural acidity and sulphur use is kept to a minimum. Two styles of TBA are produced: Zwischen den Seen (between the lakes), vinified in stainless steel or large oak casks; and Nouvelle Vague (new wave), vinified in French oak barriques.