Precise & fresh: A wine should refresh and invigorate the connoisseur – this is what Dorli Muhr believes. Accordingly, during the entire vinification process careful attention is paid to retaining the unmistakeable finesse and grace of the Spitzerberg.
Maceration and fermentation take place primarily in open vats, just like they did in Grandmother’s time. In this way, each single parcel can be fermented individually – and because of the limited volumes, the temperature never climbs above 28°C. Spontaneous fermentation with the wild yeasts develops slowly, while the extraction of colour, tannins and aromatic material proceeds quite gently.
One further guarantee of the wines’ attractive freshness lies in the use of the stems. At least a quarter of every lot fermented consists of whole clusters, which will either be fermented together with the de-stemmed berries, or trodden by foot in a totally primitive fashion.
The wines are then matured for some twenty months in wooden cask – in this, any use of barriques or new wood is scrupulously avoided. The wines mature in old casks of oak, and often in acacia – just like one hundred years ago.
And bottling is most often accomplished without any filtration.