|White Wines - Specialty: dry, top-quality wines.|
|Back in 1999 we began to completely change the profile of our white wines. Our goal was to produce fresh, fruity white wines as reductively as possible with a temperature-controlled fermentation (14-16°C/57-61°F) in high-quality stainless steel tanks. Fermentation at these temperatures helps preserve a wine's natural aromas. At the same time, the wines retain a high proportion of their natural fruit sugar (fructose), so that even dry wines (a residual sugar level of less than 9 grams per liter) have more fruit aromas and are more harmonious, better balanced and more agreeable than usual.||
|Even the milder and lusciously sweet white wines benefit from this method of fermentation - they are fresher and more aromatic, with a natural, harmonious sweetness.|
Specialty: a broad palette, ranging from light, fresh, fruity wines from the Heroldrebe grape, to powerful, full-bodied, deep-colored Dornfelder wines - Edition - aged in barrique casks.
Once we realized that the production
of red wines and the production of white wines are two different
worlds, the quality of our red wines improved enormously.
After several years of experimenting, we have reverted to the old traditional method of fermentation on the skins in order to extract natural colors.
After fermentation, all red wines are stored - for various lengths of time - in oak casks or in used barriques.
|The barrique wines, however, are aged in new barriques and/or partly in barriques that have been filled with wine once or twice before, so that the wood tone is not too strong. (The used barriques impart fewer wood flavors and aromas.)|
Weissherbst (a single varietal
After the grapes are harvested, they are pressed immediately so that only a minimal amount of the red color in the skins is extracted. A Weissherbst is brick red to pale red in color, depending on vintage and varietal. It should always be drunk well chilled (6-8°C/43-46°F).
* Note: If the wine is made from two or more different grape varieties that are pressed together, then the wine can simply be designated "rosé" and the varieties cannot be named on the label.