What happens in the cellar?
Only faultless and physiological ripe grapes are used for wine making.
Our wine is fermented grape juice, nothing else!
Spontaneous fermentation through natural wild yeasts from our vineyards
no sulfites and preservatives
no means of chemical treatment (no fining agents)
no cultural yeasts
no cultural bacteria
no technical manipulation like reverse osmosis etc.
The mash is fermented in open vats with “pigeage” by hand – also the white wines (natural orange wines).
No use of mash pumps, the mash is scooped by hand.
All wines develop and mature exclusively in small Burgundy oak-barrels (227l).
Solely high quality natural cork is used.
Which type of wine develops in our cellar?
Our wines are deep going, fine structured, very mineral due to the “Sausaler” soil, full of energy and power within the meaning of liveliness and vitality. Because of our uncompromising work in the cellar and in the vineyards we generate wines which are highly agreeable. Quality is taste and agreeability!
Why do we vinificate wines with no sulfites added?
“In vino nulla veritas in sulfure veritas” ( wine doesn’t tell the truth, sulfur tells the truth).
Sulfites are preservatives. The worse the raw material and the more the wine has to be manipulated, the more lifeless the wine and the more preservatives are needed.
We use top grape material, do not manipulate the wine and we get lively wines full of energy so that our wines do not need preservatives.
The advantage of wines with no sulfites added is that they are from the beginning on more open within the meaning of accessible and the agreeability of such wines is incomparable.
Weingut Karl Schnabel - ÖSTERREICH - SÜDSTEIERMARK - 8443 Gleinstätten, Maierhof 34
Tel. +43 (0) 3457/3643 - Mobil +43 (0) 676/6966724 - Mobil +43 (0) 676/6961508 - are-weingut-xya34[at]ddks-karl-schnabel.at