Schloss Proschwitz is located in Germany's smallest wine-growing region Saxen.
Proschwitz experience and respect for a natural product.
Wines can sparkle intensely, radiate brightly, fruity, flowery and smell of spices. What our eyes and noses perceive in the glasses and what goodness a vintage achieves is not only determined by the soil, the hours of sunshine or the precipitation. Because after the harvest begins the time-consuming work in the wine cellar. Modern computer technology can certainly help in the wine cellar - but the experience and the fine nose of our cellar master, which turns a good wine into a quality wine, does not replace it.
Vinification at Proschwitz
During the vinification, we already pay attention to the pressing of the grapes by careful pressing with modern pneumatic membrane presses to protect the musts from too much tannins. The musts are liberated by the gentle and classical sedimentation of turbids. So it is possible to bring only pure grape juice for fermentation. By a precise, cool fermentation we guarantee the optimal preservation of the fruity flavors in the wine. During the fining and filtration of the wines, only natural substances such as kieselguhr and bentonite are used, which ensure a gentle wine treatment. Unlike the white wines, where the reductive aspect of the expansion is in the foreground, our red wines are controlled oxidatively expanded in oak barrels.
(Source: Schloss Proschwitz)