The declared goal of our diversity of varieties is to have an appropriate wine ready for every taste and every occasion. Now not all appreciated grape varieties are cultivated in our climate so that the grapes achieve a reasonable degree of maturity. From the range of those which are possible in our country, we are currently growing six. Different types of wine can be prepared from individual varieties using different wine presses.
All our vineyards are managed according to the guidelines of integrated production. We also vouch for the fact that all our wines are entirely uncut, i.e. we only use grapes that come from our vineyards with the label 'Ittingen Charterhouse'.

Müller-Thurgau
Cross-breed of Hermann Müller from Tägerwilen dating back to 1882. Due to the latest possibilities of genetical analysis, it is deemed to be proven that Sylvaner was not crossed with Riesling but rather with Chasselas. That is why the name of this variety was changed to Müller-Thurgau, the name that is already borne by this variety worldwide today, in honour of the grower.
The variety is precocious, with a good harvest – practically every year we have to make hanging corrections in our vineyards – but also susceptible to rot. In good years, the variety tends to have a lack of acidity which can necessitate an early harvest.
Wine variety: Nutmeg and citrus aromas, refreshing elegant wines without all that much aging potential, for aperitifs or fish.

Seyval blanc (interspecific cross)
Multiple cross by the Frenchman Seyve-Villard using several wild forms with the goal of crossing the resistance of the wild American variety against the vine phylloxera, which failed; however, the variety has a good resistance to genuine and false mildew, the most significant diseases of the vine. This state of affairs makes it possible to save pesticides amounting to 70% over the European varieties. The variety matures at a medium-late date, has a strong tendency to overhanging, has the required maturity only with greatly reduced harvests, and tends to be susceptible to rot.
Wine variety: Fine and fruity, blossom and pear fragrancy, with a spicy undertone, acquires refinement after one to two years, good accompaniment to starters and fish.

Pinot gris (Grey Burgundy)
Noble bouquet variety, created by the mutation of the Pinot noir; grey refers to the actual colour of the mature grape berries, demanding where location is concerned in our latitudes, has the typical features of the variety only with high degrees of maturity and low hanging volumes.
Wine variety: young, rose blossom, later honey and melon fragrancy, full, rich wines, best at the age of 3-4 years. With starters and also with desserts with a tendentially neutral cheese. Ideal accompaniment to asparagus or as white wine during the entire meal.

Blue Burgundy (Pinot noir)
Very old variety; presumably brought to our region from Burgundy via the Valais, today widespread throughout the world, whereby grown in each region to be adapted to the respective conditions there. Medium-late maturity, the closer the berries are together the more susceptible it is to rot, requires a strict regulation of the harvest to supply appealing red wines. Blue Burgundies permit a large number of different pressing and maturity variations: From Federweiss to a dessert wine.

Federweiss
As the red colorants are found solely in the grape skin, we acquire a practically colourless juice during the separation of the juice from the skins directly after the harvest. This juice is then processed further like a white wine.
Wine variety: fruity-berry fragrance, elegance, tends to be drunk chilled and young. As an aperitif wine or in the summer over a whole meal.

Foundation wine Blue Burgundy
Mature Blue Burgundy grapes, traditionally pressed, i.e. the wine stays only 3 to 4 days in the mash. This means that the extraction of tannins tends to be low. It is then matured for some months in large oak barrels, a classical premium Eastern Swiss wine.
Wine variety: Fruity-winey fragrance, often reminiscent of raspberries and ripe strawberries, with fine tannins, full-bodied. For the main course, also very nice with Asian dishes, achieves an optimal drinking maturity after 2 to 4 years.

Kirchwingert Blue Burgundy
A selection from our best vineyard, the Kirchwingert. Fully fermented in the mash (6-7 days) in order to obtain an extract that is as valuable as possible. This also makes an increased yield of tannins possible. That is why the wine is then matured for 12 months in oak barrels.
Wine variety: Powerful red wine, fruit compote fragrance (cherries, damsons), underscored with very discrete wood aromas young with powerful tannin, velvety, with drinking maturity achieved after approx. 3-4 years, as an accompaniment to strong meat dishes or cheese.

Straw-wine Blue Burgundy
Selected mature and healthy grapes are laid out on straw and dried in small wooden crates. With a sugar content of 120° Oechsle, these quasi-wine berries are fermented fully in the mash. The wine is then matured for 12 months in barriques.
Wine variety: An exceedingly powerful full wine with complex bouquet, with wood, spice and fruit components, is created. A party wine or one to indulge in.

Maréchal Foch (Interspecific cross)
This variety comes from the same group of disease-resistant crosses such as Seyval Blanc, comes from a cross by the grower Eugène Kuhlman from Gold Riesling with a wild American form, grows well, is precocious, shows a low tendency for disease, including against botrytis (rotl). We mature it in two different ways: In a steel tank and as a selection in the barrique.

Maréchal Foch
Fermented on the mash, then matured in the steel tank. Wine variety: fruity-berry type, often with cassis, cherry and forest berry components, elegant. Shows its qualities best at the age of 2-3 years. As an accompaniment to the main course or to cheese.

Maréchal Foch Barrique
A selection of the most mature Maréchal Foch grapes forms the basis for this wine; the maturation in small wood barrels (barriques) for 10-12 months encourages the maturing of tannins and gives it additional complexity in its bouquet.
Wine variety: Powerfully spicy in the nose, wood and forest berry aromas, full-bodied and long-lasting, should achieve its maturity at the age of 3-5 years. Ideal accompaniment to strong meat dishes.

Foaming win «Fortunatus» Cuvée brut
The basic wine for our sparkling wine is supplied by a cuvee (mixture of two or more varieties of grape) from Müller Thurgau (60%), Seyval Blanc (20%) and Federweiss (20%). The second fermentation to the enrichment with carbonic acid is done according to the classical bottle fermentation process.
Wine variety: Fine-fruity and fresh in the nose, soft carbonic acid and full-bodied on the palate.
Served chilled, this sparkling wine is superbly suited as an aperitif or for any special occasion.