Weingut PAX

We give our old vines on our terraces, which are up to 60 years old, a great deal of attention and love. All vineyards are harvested by hand and gently brought to the cellar in small crates or butts. There, our grapes are either pressed whole or lightly crushed so that the must can extract the ingredients from the grape skins.

The pressed Cider is allowed to sediment overnight so that the lees can settle. The clear must is then drawn off and fermented in wooden barrels or steel tanks. Fermentation takes place under cool, but not cold conditions, allowing the aromas typical of the variety and vineyard to develop best. After fermentation, we leave our wines on the full lees or fine lees for as long as possible. The yeast is the mother of the wine, protecting it from oxidation and releasing valuable structure-giving flavors.
This gives us harmonious, delicate and storable wines that give pleasure with every sip.