Yeast

(See also: Wild Ferment / Sponti)

Nothing is more fundamental to winemaking than yeast, because otherwise alcoholic fermentation cannot take place, and without that there is only grapes/grape juice! The choice of which yeast to ferment a wine with or to allow a wild ferment without added yeast is one of the most important decisions the winemaker takes, because it greatly influences the flavor of the wine. At Gut Hermannsberg we do wild ferment with the wines from our 7 Terroirs or VDP Grosse Lagen / “Grand Crus” and our lucky that the yeast population in our cellar almost always do a great job for us of translating our terroir into extremely mineraly wines.