Hirtzberger is known for his search of optimum ripeness, meticulous work in the vines, intimate knowledge of each terroir, and unbelievable amounts of work—Franz will do between 4 and 5 passages through each vine at harvest to pick the grapes only when each cluster is perfect.
In the cellar indigenous yeasts are used, fermentations are done in steel, but aging is in larger, older foudres in order to express best the purity and minerality of each parcel. |
