Oenologist Heinz Frischengruber now sources from the best possible fruit thanks to the established reward system for growers as well as strict fruit delivery regulations. He handles these grapes gently and conscientiously while focusing on precision of expression.
Protective juice handling and reductive fermentation are practiced to promote the best primary fruit extraction. Juice clarification is given two days and the cool fermentation of clear must follows. Fermentation takes a bit longer at 16-18°C (Smaragd ferments slightly warmer). The wines are sulphured as late as possible to ensure stability. This practice often requires sensory control twice daily to select the perfect time for stabilization (and that with over 50 different wines in the cellar!).The addition of sulphur dioxide occurs later, up to six weeks after fermentation, for Smaragd wines.
Frischengruber’s focus is on the single-vineyard wines. These remain particularly long on the fine lees. Minimal manipulation is practiced to allow great wines their maximum potential for natural development.