Lisa Bauer always uses the distillate for her Vermouths by distilling the same wine she uses as the basis of her Vermouth. By vacuum distillation, she gently extracts all the aromas from the wine at low temperatures.
But before she can distill, she has to make a wine from the Uhudler grapes. As soon as the mash of the Uhudlers is fermenting, interruption is impossible. Lisa says: “I tried that a few years ago and failed miserably. When Uhudler is fermenting, it has its own dynamics. One notices in spontaneous fermentation that other yeast strains are active. To stop this, you would have to put it in the freezer. “Uhudler fermented down to 1 gram of residual sugar, and already during the fermentation one notices the “foxy” aromas, the famous smell of strawberries and wild berries. Then it is important to remove the wine immediately from the yeast and fill it in a stainless steel tank. Uhudler gets along very well. With a 1,000 liter tank, without filtration, after four to five weeks, you will have a very fine wine, without many cloudy substances, explains Lisa.
The herbs for the maceration selects Lisa in terms of the typical berry flavors of the Uhudler. In addition to bitter wormwood and gentian root, liquorice root, lemon balm, orange and elderflower blossoms and lemongrass emphasize the fruity components of the Uhudler.