IT'S ALL IN THE DETAILS

Grapes and Wine  Strict quality control throughout the season is integreal to ensure ripe and clean grapes. Before the harvest reductions and 'cleaning' of the grapes is performed to minimise the risk of rot. During the harvest 2 to 4 harvesting runs per vineyard are performed, the grapes are carefully put into 20 kg - bins and at the vinery handsorted again, as a final quality control.

The cellar uses the laws of gravity to ensure that the grapes and must is handled in the most gentle manner. A period of cold maceration (6 to 36 hours) is employed for every variety before pressing in order to extract the maximum amount of substance from the grape material, which in turn increases the diversity of the wine. These measures, along with the development method specific to individual varieties and the extended yeast contact, allow for wines that are typical to Neumeister - fruity, diverse aroma's with a long lasting complexity on the palate.