Harvestings
Our grapes are hand-picked and transported to the pressing rooms in partially-filled picking baskets to avoid crushing the berries. Grape arrivals are staggered throughout the day so that each batch can be pressed immediately..

Harvests are organised according to a specific timetable so that each grape variety is picked at the height of maturity and the resulting wine is as well-balanced and fruity as possible.

The grapes are put into the presses whole without crushing or destemming to reduce the risk of oxidation.

 Pressing
Pressing is one of the most important stages in the winemaking process because it has a direct influence on the future quality of the wines. The Cave de Pfaffenheim has invested in high-tech pneumatic presses. Pressing whole grapes in low-pressure pneumatic presses yields clearer, finer must.
.

 Settling of the Must
Particles remaining in suspension gradually settle at the bottom of the vat. The must enters a resting period and a light addition of sulphur momentarily inhibits the onset of alcoholic fermentation. Later, the clear must is transferred into fermentation tanks and the deposit at the bottom of the sedimentation tank is collected. Cleared of its sediment, the must begins to ferment spontaneously. However, our experience tells us it is best to work with selected cultured yeasts.

 Fermentation
The wines are fermented in stainless steel tanks equipped with cooling coils, which enables temperatures to be controlled precisely between 20° and 22° C. This monitoring enables the wine to express all its fruitiness.

 Ageing
The wines are kept on their fine lees and a few months after fermentation, they are racked off and filtered on bentonite clay to clarify them. The wines are kept in fully filled vats to avoid any risk of oxidation.

Our Grands Crus are stored in cellars hewn out of rock which offers the best storage conditions in terms of temperature and humidity.