|
Since completing his studies at Geisenheim, Mario Schwang took over winemaking from his father in 2005. Additionally, 1987 marks the beginning of sustainable farming for the winery. Pesticides and insecticides are avoided while cover crops and wide spacing of rows to ensure optimum exposure to the sun have been implemented. Selective hand harvesting is done to limited yields of 6,000- 7,000 liters per hectare. Only natural yeasts are used during long cold fermentation which gives the wines their bold, distinctive character.--Winemakers Note
|