Cellar – Weingut Bercher
Weingut Bercher has high standards for operations in the vineyard and in the cellar.
The most modern technical know-how is combined with proven methods of traditional winemaking to preserve and fully realize the potential of what nature provides.
Harvested grapes are handled as gently as possible, starting with their journey from the vineyards to the cellars.
Natural sedimentation is used to fine the must, after which oenologists decide whether the juice is best processed in stainless steel tanks or traditional oak casks. Fermentation is temperature controlled, strictly monitored.
Further vinification takes place in stainless steel tanks of varying sizes and in traditional mature oak casks.
Yeast contact an stirring (bâtonnage) is also used.
Spätburgunder (Pinot Noir) wines undergo a fermentation on the skins, malolactic fermentation and aging in various types of oak casks.