Filtration

(See also: Bottling, Clarification, Fining)

Prior to World War I the technology for filtering wines to help their clarification them was extremely primitive. Only after the First World War was the sterile filtration technology developed for providing the troops at the front with clean drinking water adapted for the wine cellar by the Seitz company in Bad Kreuznach/Nahe, not far from Gut Hermannsberg. Although excessive filtration can strip positive aromas from wine, done precisely it results in white wines that are brighter and more vibrant than those (rare examples) bottled without filtration.