In the original vaulted cellars of 1897 the wines of the winery are still produced today.
The cellars were kept relatively large, since the ancestors of the Immich family operated in wine trade with a focus on export.
For the winemaking the wineestate uses up to 70-year-old original natural oak barrels and stainless steel tanks.
The long, gentle fermentation from must to wine runs digitally controlled to allow the wine to later develop its best flavor in the bottle.
The wineesate goes completely without enzymes and similar additives.
The current capacity of the cellars is 45,000 liters.