We let nature work on the wine. We harvest perfect grapes at the point of their fullest and most balanced ripeness. The must is not subjected to either chemical or mechanical processes. And we do not sell our wines until two years after the harvest. With but a few exceptions, all our wines develop in wood barrels.
At the Velich wine estate, wines are exposed to the yeast for a long period of time to ensure optimal fermentation. We only use natural yeasts from the vineyards. They are part of the region and therefore guarantee a unique, unmistakable flavor.