Elegance and clarity through modern technology

In Laimburg Province’s Winery’s state-of-the-art cellar, pressed grape must is fermented in high-grade stainless steel tanks ranging from 10 to 80 hectolitres in size. The process is carefully monitored and controlled using an elaborate refrigeration system in conjunction with other technical equipment, which allows for optimal extraction of colour and tannins from the grape skins as well as a broader aroma spectrum. While some of the young wine is transferred into wood barrels for aging, a good portion remains in these vessels, where it is allowed to mature before bottling. Most all white and Rosé wines, and even certain reds are vinified entirely in stainless steel for maximum elegance and clarity.