LET NATURE TAKE ITS COURSE
Fermentation is the most crucial phase of vinification for Rudolf Hoffmann and Nik Weis. Patience and faith are necessary to allow the wine to find its own balance.
The wines ferment spontaneously without the addition of cultured yeasts so common to many wineries. The yeasts which are found naturally in the cellar, or which come into the cellar from the pressed skins, ferment the juice naturally. Several yeast strains are active at the beginning of fermentation.
By allowing this to happen a complex array of flavors may develop.
When Nik's wines are young they sometimes have a spicy flavor smell often likened to being a bit wild.
They truly stand apart from industrial Rieslings which show only one or two dimensions, ones which quickly tire the palate.
Our Journey for Perfection
Many of the St. Urbans-Hof wines
age in the typical fuder barrel. read more
Many of the St. Urbans-Hof wines
age in the typical fuder barrel. read more
