Composer : Wilhelm Lueckenotte, Hainfeld/Pfalz July 2004
since a few years, this type of wine is going to be very popular, As wine and also as sparkling wine and means: White wine made from red wine. This processing is a little sensitive, The harvest wine will be pressed very softly and careful, just to get the juice, to avoid any contamination with the colour out of the red wine grapes. The skin will be separated and is not part of the fermentation. The result is a very pale coloured white wine, with a character of red wine, really excellent!
Botrytis is a fungus that caused grape to rot - usually undesirable, but there is an exception. Healthy, ripe grapes infected with Botrytis cinerea ("noble-rot" or "Edelfäule") yield the highly-prized, lusciouly sweet wines, such as Beerenauslese and Trockenbeerenauslese. Our special whether conditions as humidity of autumn mists and fog that rise from river surface in the morning, and the warmth of the afternoon sun, provide favorable conditions for noble rot to develop in vineyards. The fungus pierces the grape skins, resulting in dehydration as well as concentration of sugar.The fungus also lends these wines a honeyed taste.
a quality declaration for an excellent classic dry wine , a taste with style, great with meals.
Excellent and dry, but all excellent is rare! With vintage 2000 a new generation of top-class, dry German wines starts: To produce wines comparable with the best dry wines of the world. The designation for this wines is once a mark of distinction:
They are distinctive wines that embody the perfect pleasure of wine, selected wine from selected vintager.
A scale for measuring grape sugar based on the density of grape juice. Expressed as degrees Oechsle, the must weight is an indication of a grape´s ripeness and wine´s potencial alcohol.
The quality categories ( based on ripeness) are correlated to minimum starting must weights.
The most common way of measuring or scale calls oechsle degrees, first time developed by a Pforzheimer Goldsmith Mr. Ferdinand Oechsle (1774 - 1852). The measure occure by an optical refraction with an instrument calls Refractometer.
Residual Sugar, i.e. the amount of sugar "left over" (residual) after fermentation. If the yeast convents almost all of the sugar in the grape juice into alcohol the resulting wine is dry, with very little residual sugar.Residual sugar is expressed in grams per litre. Wines with a residual sugar content 4g/l or less are bone dry. Under the german wine law, 9g/l and 18g/l are the maximum amount of residual sugar permitted for wine labeled trocken(dry) or halbtrocken(off-dry), respectivly. Even wines with more then 18g/l residual sugar often taste dry if they are rich in acidity or tannins.
are tartaric crystals of the wineacid; in young wines is this a harmless and tasteless appearance. In older wines with high predicates is this a clear sign of quality, and in no way detract from the bouquet or flavour of the wine. So more ripe grapes, so higher is the containce of minerals coming out of the ground. By time the wineacid is starting to cristalise the minerals out of the wine. So longer the grapes are on the winestock, so more minerals will be enter to the grape and later on in the wine, which is good. The fact of finding wine stone caused always disputes with clients, due to misunderstanding of this fact.
a rosé wine QbA made from one red grape variety e.g. Spätburgunder or other red grapes. The red colour is always in the skin of the grapes. Therefore, the fermentation takes place without grape skin. Therefore, we will have just a very little red colour in the wine, just rosé.
this declaration is minimum 45g/l(R.S.) per liter.
a general discribtion, undescribed by law, light sweet. minimum R.S. is 25g/l
according to the EU law is here R.S. maximal 18g/l permitted
is the declaration for wines, which are complete fermentation. According to the EU law is upto 4 g/l R.S. allowed. Upto 9g/l if the total acid level is 2g/l lower than the R.S. contains in total.
is a natural fermented wine with his own carbonic, mostly made in large tanks. We call this "tank fermentation".
The other type is the "méthode traditionelle". This means that the second fermentation take place in the bottle. This creates the natural carbonate pressure in the bottle.
While the second fermentation process is ongoing, the bottle must be turned around and shaked by hand in regular time, because the yeast is , until complete processing always going up in the bottle. This is the old Champagne "méthode traditionelle" According to the international law, the name "Champagne" is reserved and protected only for French Champagne made in the Champagne region. So, the similar process made as in the Champagne is here called Made by "traditionelle méthode" in Germany, or "méthode traditionelle". Minimum storage is 6 month by German law.
In the Champagne for real Champagne are only two grapes allowed : Pinot noir , a red bourgundy grape for white Champagne, called also correct a blanc de noir or Chardonnay grape, a white grape, as Champagner called blanc de blanc . A Champagne is mostly Brut, means more than `extra dry´.
Here in the Pfalz, we are producing mainly like "Méthode traditionell", mostly brut, both type as ´Blanc de Noir`, a white sekt out of red grap, an amazing Sekt, as well as Sekt, from the grapes as Riesling-, Chardonnay- or from Redwinegrape ( mostly Pinot Noir/Spätburgunder) So more the very fine bubbles are rising in the glass , so better the quality of fermentation! Our vintner having learned how to make an excellent Sparklingwine in the mean time!
Declaration For Sekt, but also in use for red wine, means: It's a mix between different type of wines and from different years, to receive a special tast. Is very common for the production of Champagner and Sekt.
R.S. between 33g up to 50g/l
R.S. between 10g up to 20g/l
signals some sweetness, R.S. 20g up to 30g
The most possible dry level, R.S. between 0 and 15g/l
See above the explanation for Sekt/German sparkling wine
is an Italian type of young sparkling wine, in Italy calls frizzante or spumante. Prosecco is the name a special type of grape, growing in north of Italy The carbonate is created naturaly. The name and origin is protected by E.U. law.
The German type calls simply "secco". The carbonate in Germany is added additional and not a result of natural fermentation processing by adding yeast.The German made "Secco" is mostly cheaper than sparkling wine.
A word to the reader.