Herbert and Christof Tiefenbrunner old winepress (Torgll)

TIEFENBRUNNER - CELLAR ... and is refined in the cellar   In the creation of the Tiefenbrunner Castel Turmhof wine estate’s top-quality wines, tradition and innovation complement each other perfectly. Herbert Tiefenbrunner brings over 55 years of experience as cellar master to his daily work, while his son Christof, with is youthful creativity, contributes unmistakeably to the success of the family business. Thus, the dynamic father and son team represent the highest quality standards in wine production. The selection of only healthy and high-value grapes, and their careful processing, goes without saying. Both white and red grapes are thoroughly destemmed and fermented in steel tanks. But while the white wine grapes are pressed before the fermentation, the red wine is fermented with the skins. The fermentation takes place at low, controlled temperatures. According to the type of wine and the quality line, the young wine is finally aged in wooden casks or stainless steel tanks until it reaches its optimal maturity. Particularly powerful and full-bodied red wines and some whites, undergo an additional refinement by means of 12 to 15 months aging in small oak barrels, known as “Barriques”.   Most wines of the LINTICLARUS Selection remain at least a further year in the bottle, before being commercially released.