Cellar
The traditional wine cellar, which is more than 350 years old, is the realm of Leopold Sutter. Patience and thoughtfulness are the top priorities for the winemaker here. He follows his principles of good things take time and less is often more without compromise.
The old wine cellar is divided into different levels. The natural gradient is used today as it was then and is seen as a great asset. Leopold works with natural gravity and deliberately does without pumps.
But gentle handling begins much earlier – in the vineyard. Doris and Leopold firmly believe that great wines are created in the vineyard. The foundation of quality is laid in the vineyard through careful and loving work. Short pruning, intensive, meticulous foliage work, strict yield controls and rigorous manual selection are must-haves for Doris and Leopold Sutter and are non-negotiable.
As well as the renunciation of herbicides, insecticides and artificial fertilizers. Plant protection is carried out exclusively with agents that are gentle on beneficial insects. Doris and Leopold Sutter maintain loose soils for good growth by composting press residues and planting different vegetation in the vineyard. Only healthy soils produce healthy, physiologically ripe grapes.
Sustainability at all levels is therefore very important to the winemaking couple. For Doris and Leopold Sutter it is not a question of being trendy, but a matter of course. The electricity we need is supplied by two photovoltaic systems, the water comes from our own well, and our cellar is cooled exclusively by natural soil cooling.
To prevent loss of aroma, only cold grapes are processed. This means a harvest in the early morning hours at cool temperatures. In addition, gentle treatment of the grapes before pressing and temperature-controlled fermentation of the white wines are immensely important to the winemakers.
Leopold intervenes as little as possible in the winemaking process; each wine should develop individually, convey its origin and thus be unmistakable. A variety of different barrels allow him to age even the smallest batches separately. This results in wines that express the year, the terroir and the uniqueness.
After bottling, the wines are stored in the cellar at natural temperature, which is between eight and ten degrees in summer and winter. The optimal environment for the wines to rest and continue to mature in the bottle.
Zu unseren Weinen
In the cellar
As well as the renunciation of herbicides, insecticides and artificial fertilizers. Plant protection is carried out exclusively with agents that are gentle on beneficial insects. Doris and Leopold Sutter maintain loose soils for good growth by composting press residues and planting different vegetation in the vineyard. Only healthy soils produce healthy, physiologically ripe grapes.
Sustainability at all levels is therefore very important to the winemaking couple. For Doris and Leopold Sutter it is not a question of being trendy, but a matter of course. The electricity we need is supplied by two photovoltaic systems, the water comes from our own well, and our cellar is cooled exclusively by natural soil cooling.
To prevent loss of aroma, only cold grapes are processed. This means a harvest in the early morning hours at cool temperatures. In addition, gentle treatment of the grapes before pressing and temperature-controlled fermentation of the white wines are immensely important to the winemakers.
Leopold intervenes as little as possible in the winemaking process; each wine should develop individually, convey its origin and thus be unmistakable. A variety of different barrels allow him to age even the smallest batches separately. This results in wines that express the year, the terroir and the uniqueness.
After bottling, the wines are stored in the cellar at natural temperature, which is between eight and ten degrees in summer and winter. The optimal environment for the wines to rest and continue to mature in the bottle.
Our Wines
