Winemaker
Wine is for us at winery Greiner,
not only a result of nature,
but the expression of our mental attitude and the terroir.
not only a result of nature,
but the expression of our mental attitude and the terroir.
The careful management of the vineyards I carry on consistently in the oenology - free on the idea "to regard the old as the really new". The old with us is our basket press, known from the Champagne area and prescribed for the original champagne production. Thanks to it, we are able to obtain musts, which can be fermented without further filtration or must treatment.
To create truly individual and wines with full character, we do not follow fixed recipes, but rather our basic idea. We look at each vintage and each individual harvest. So every wine, every time anew, a try, to come as close as possible to our ideal.
Furthermore, we rely on time, wood barrel aging and good ideas. Wine is initially created in the brain. For me, time is one of the most important elements in vinifying a great wine. By giving the wines enough time and quiet, they succeed, to develop out of own strengths.
For me, time is one of the most important elements in vinifying a great wine. By giving the wines enough time and quiet, they succeed, to develop out of own strengths.
To create truly individual and wines with full character, we do not follow fixed recipes, but rather our basic idea. We look at each vintage and each individual harvest. So every wine, every time anew, a try, to come as close as possible to our ideal.
Furthermore, we rely on time, wood barrel aging and good ideas. Wine is initially created in the brain. For me, time is one of the most important elements in vinifying a great wine. By giving the wines enough time and quiet, they succeed, to develop out of own strengths.
For me, time is one of the most important elements in vinifying a great wine. By giving the wines enough time and quiet, they succeed, to develop out of own strengths.
To make our Greiner wines even more individual and full of character, is for me another indispensable element of the wooden barrel. Each of my wines is refined during oenology with storage in a wooden barrel. It is the art that the wines do not lose their variety of typicality by the use of wood, but this is reinforced.
As with any refined product, the starting material is the most important. As only a good raw material gives rise to a good finished product. Therefore, my complete oenology is based on work in the vineyard.
My idea of growing wine is to harvest and press/tread the grapes so that we do not have to intervene later - because a healthy must is usually the best cellar master. The good taste of the grapes is the deciding factor, that's why I switched the farm completely to a biodynamic farming in 2017. I am convinced that organic produced grapes have a profound aroma that can result in grand wines.
Categorical, I do not influence my fermenting wines by a temperature control, so as not to manipulate this crucial natural process. By exclusively spontaneous wine fermentation with their own natural yeasts, I try to achieve the most distinct character of the wine.
The majority of my wines goes afterwards the alcoholic fermentation through the second, malolactic fermentation, and thus achieves its inner balance. We promote the inner balance of the wines through a long store with yeast - some wines remain in close contact with the natural yeast for several years. Winery Greiner dispensed consistently, out of convincement, on any kind of fining, because that's the only way to increase the density and autonomy of our wines and thus the fruits of our hard, intensive work in the vineyards can retain.
My idea of growing wine is to harvest and press/tread the grapes so that we do not have to intervene later - because a healthy must is usually the best cellar master. The good taste of the grapes is the deciding factor, that's why I switched the farm completely to a biodynamic farming in 2017. I am convinced that organic produced grapes have a profound aroma that can result in grand wines.
Categorical, I do not influence my fermenting wines by a temperature control, so as not to manipulate this crucial natural process. By exclusively spontaneous wine fermentation with their own natural yeasts, I try to achieve the most distinct character of the wine.
The majority of my wines goes afterwards the alcoholic fermentation through the second, malolactic fermentation, and thus achieves its inner balance. We promote the inner balance of the wines through a long store with yeast - some wines remain in close contact with the natural yeast for several years. Winery Greiner dispensed consistently, out of convincement, on any kind of fining, because that's the only way to increase the density and autonomy of our wines and thus the fruits of our hard, intensive work in the vineyards can retain.
