Dear customers

Message from Andrea Frenzel, Erika Peterman, 
Frank Stein and Vasilios Galanos 

We hope you had a good start in the year 2021. While we are all still more or less in the middle of the pandemic, we try to also look ahead and plan our next EPCA dinner. We are curious to get your feedback (see box on the right) – what do you think – are you currently planning to come to Berlin, if this year’s EPCA can take place in-person?

One of the few in-person gatherings in the past months for us, was our most recent visit to the Spindler winery in Forst, to accompany the progress of our “Forster Freundstück” wine.
For the past months, the yeast, which had fermented the must into wine, had settled on the ground of the stainless-steel tanks.
Now, it was time to separate the wine from the yeast and move it into big oak barrels, where it will continue to mature and get the finishing touch. Bernhard Wolff, Head of BASF’s wine cellar and Marco Altmayer, Vice President BASF Intermediates Standard Amines Europe & Global Gas Treatment, witnessed the moving process, performed by the owner of the winery Markus Spindler and his team (and of course, they did not miss the opportunity to do a quality check of the wine in person).

We really miss not to be able to see you in person – therefore we continue to hope that our meeting in October will be possible. We will keep you posted.


Andrea Frenzel 
BASF Intermediates


Erika Peterman
BASF Intermediates
The Americas


Frank Stein
BASF Intermediates


Vasilios Galanos
BASF Intermediates
Asia Pacific


Via a thick tube, the wine was pumped from the steel tank to the wooden barrel. 


After the steel tank had been emptied, the door of the tank could be opened. Markus Spindler (left), the owner of the winery, shows the dried yeast which had settled inside of the door of the tank. 

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This oak barrel holds 1300 liters of the “Forster Freundstück”. Since wooden barrels are not hundred percent airtight, the wine will enjoy some more micro oxidation, which puts the finishing touch on stronger wines. The wine will stay in the wooden barrels for another few months, until it can finally be filled in bottles.

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