Handharvest in small boxes, pressing with low pressure, quick processes, slow fermentation - those are just a few important handles to make noble wines from unique grapes. My sparklings are produced by using traditional methode, which means that it takes two fermentations and a lot of time to get them ready for drinking. First I have to take care of the base wines which are fermented in stainless steel but with aging I do experiment a lot. Depending on the type of basewine I sometimes ripe them in french oak barrels or do a malolactic fermentation. The second fermentation takes place in the bottle of course. And as soon as the bottles are closed, most of the work is done. Then you just have to wait patiently. And wait… and wait… ;-)