The sensitivity of Peter Wachtler for the quality of a wine comes from his passion and his continuous dealing with experts all over Europe.
The harvest of the grapes, fruits of the highest quality, must be carried out only at completed physiological maturity, keeping intact, in this way, the quality and typicality of extremes cultivation sites.
The method of fining gives wines their special armony and their long–lasting feature: 60% of grapes goes in acacia barrels, 40% in stainless steel tanks.
Until late spring the young wines are fermented with selected yeasts and can be drunk only in late summer.
Thanks to its fussy controls Wachtler manages to keep the potential of the minerals present in the soil, thus producing an unmistakably fruity wine, a wine for connoisseurs.
