Secrets of the cellar master

Felix Hößelbarth is cellar master and operations manager at one of the most renowned wineries in Dresden's Elbland region, Hoflößnitz. As chairman of the Saxony Winegrowers' Association, he is an expert in the field of wine production.

From the grape to the glass - how long does the pressing process take?
That depends on the type of wine. Red wines are matured in wooden barrels for six months to a year, which can take up to two years. However, due to the northern climate here, our focus is more on white wine, which completes its journey from the vine to the bottle after several months.
Harvesting of the early varieties begins at the end of August and beginning of September, while the late varieties - such as Riesling - are harvested in mid to late October. The bottling of white and rosé wines takes place in March and April, while alcoholic fermentation lasts between one week and one month. The remaining four to five months are used for ageing, fine-tuning, acidity and sweetness adjustment to create the perfect wine.

What makes a good wine for you?
When you find fruity flavours reminiscent of peach, gooseberry or mango in the mouth and an exciting residual sweetness refines the wine, then it is a wine that is fun to drink. It is this harmonious interplay of fruit and flavour that appeals to all the senses.
Here in the Dresden Elbland region, it is not just the climatic conditions - with cold nights and hot days - that are ideal for these elegant, delicately fruity notes. It is also the great diversity of grape varieties - 70 in total - that makes wine enjoyment an experience here. Our wine-growing landscape is characterised by many smaller estates with 10 to 15 hectares of vineyards and an artisanal production process. It is mostly individuals who create their wines with a lot of love and passion. You can taste that.

What does a typical day at the winery look like for you?
It depends on the season. Nature is my boss and gives me my tasks. That's the beauty
about my work. Pruning takes place from December to February. The growth cycle begins in April and May, when the foliage work is done and the vines are attached to the trellises. Healthy leaves and grapes need enough space to grow. In August, it's time to give Bacchus a good talking to so that he first brings us rain and then lots of sunshine.
We watch the grapes grow and look after the vines until the most hectic and intensive time of the year begins - the grape harvest. Most of the grapes are harvested by hand. The acute shortage of harvest labour is a challenge. The most important task, however, is the organisation of the harvest, which goes hand in hand with the winery. As soon as the trailers full of freshly picked grapes arrive at the winery, they have to be pressed and processed into grape must on the day of harvest. Everyone lends a hand.