And now we're really busy!

Day before yesterday we harvested the Chardonnay from Tatschler. It was cold and sunny: made to order. 

The Chardonnay grapes were fully ripened, totally healthy and tops in terms of taste—it was a total joy to pick them.

And then yesterday we turned our attention to Gloria: here as well, everything was perfectly ripe. 

The grapes are de-stemmed, lightly crushed, and then spend a few hours in the press. 

On the same day—or latest the very next—the must is transferred into the small casks to ferment.

And there's not a lot of time: up until a few days previously these casks were home to the 2012 vintage,

which was then put into a tank. The casks were washed; a few old barrels were replaced with new ones—

all the barrels had to be organized and moved into place before the must could be drawn-off into them.

You sort of get the idea: there's quite a bit going on at Kollwentz these days!

 

Weingut Kollwentz
Burgenland
www.kollwentz.at