Weingut Louis Guntrum
Weingut Louis Guntrum
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Bringing the harvest home

Traditonal winemaking with modern techniques



Traditional wine-making was done during centuries without much innovation concerning working procedures and equipment. Modern techniques nowadays offer far more possibilities for careful treatment of vines, grapes, must and the young wine to achieve a harmonious and well-balanced wine.



Winemaking at LOUIS GUNTRUM’s follows certain well established and proven rules:

The beginning of the harvest is determined by the owner Mr. Louis Konstantin Guntrum himself, who checks the state of the grapes concerning ripeness and healthiness. A selective harvest as late during the season as possible is strived for, treating both grapes, must and wine as carefully as possible. Grapes are distinguished between early-, medium- and late-ripening cultivars. LOUIS GUNTRUM harvests about 40 % - 55 % of the annual crop mechanically, the rest is done by traditional handpicking, the steeper slopes.


The white wine grapes are pressed as early as possible. Only the grapes selected for Auslese, Beerenauslese and Trockenbeerenauslese are left on the skins for a couple of hours to extract beneficial and valuable components. We use state-of-the-art Tank presses (Willmes), which press the grapes very carefully at a maximum pressure of 0,2 to 1,8 bar. The obtained must is forwarded to a settling-tank by gravity. The must settles for about 12 hours before it is racked into the fermentation tank. It is inocculated with selected yeasts, to ensure a quick starting of the fermentation. The musts are fermented at 15 to 17 ° Celsius. Fermentation temperature is controlled by external irrigation of the tanks. Fermentation vats are only made from double stainless steel. To guarantee and protect the typical, fruity character of the must, we do not use any oak-barrels, as the additional wooden taste is not desired.


The grapes of red grape varieties (Spätburgunder / Pinot Noir and Cabernet Sauvignon) are destemmed prior to fermentation, which takes place on skins. This traditional approach is chosen to ensure both the development of good intensity in color, extraction of tannins and strong varietal character. To balance acidity levels, we induce the malolactic fermentation.


After fermentation is finished, the wine is racked, i.e. the wine is separated from the yeasts. Subsequently, it will be sulfured and fined. The addition of sulfur is necessary t o avoid premature oxidation and to preserve the wine. Sulfur is also developed naturally during fermentation. Limits for sulfuring are very strict, enforced severely an far below hazardous levels. Finally, the wine is filtered prior to storage, again in double stainless steel tanks.


Prior to bottling, every bottle is cold-sterilized.


All wines currently stored in tanks are sampled every eight weeks, bottled wines are tasted at least twice a year to control the development of the wines and to guarantee highest quality.