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Castel Peter

The estate is located in the municipality of Bad Dürkheim (area Mittelhaardt / German Wine Route) in the German wine-growing region palatinate, Viticulture is operated by the Peter family since 1774, the foundation stone was laid by Philipp Wilhelm Peter. The winery Castel Peter was founded in 1983 by winemaker Wilfried Peter and his wife Heike. Wilfried Peter was also the main initiator of the founding of the Barrique Forum Palatinate, In 2007, there were changes in the winery. Since there is no successor from the family, the operation was leased. Since then Barbara Hoffmann and Albrecht Merck have been new owners - both are graduates of a viticulture course in Geisenheim, The trained winegrower with experience in several European countries Barbara Hoffmann is the technical manager for outdoor operations and cellar. Albrecht Merck is responsible for the commercial matters and the marketing of the wines.

The vineyards cover 14 hectares of vineyards in the individual layers fox coat, Uplifting, Spielberg (Bad Dürkheim) and Herrenberg (Ungstein). They are the white varieties Riesling, Kerner, Pinot Blanc, Auxerrois, Pinot Gris, Chardonnay, Gewürztraminer and Sauvignon Blanc, as well as the red varieties Schwarzriesling, Dornfelder, Acolon, Pinot Noir, St. Laurent, Merlot, Cabernet Sauvignon, Cabernet Dorsa, Cabernet Cubin and Cabernet Mitos planted. It becomes consistent Organic viticulture practiced, the winery is a member of the association ECOVIN, The environmentally friendly management takes place without the use of herbicides and exclusively by means of organic fertilization greening, In principle, only 100% healthy and mature grapes are processed.

The wines are marketed in three classes. The estate wines (*) are produced with a maximum yield of 85 hl / ha. The selection wines (**) have a maximum yield of 65 hl / ha; the white wines are on the yeast for five months; the red wines ripen for at least 12 months in a large wooden barrel. The premium wines (***) have a maximum yield of 40 hl / ha from only the best grapes; the reds have extended Maceration and ripen for at least 12 months in new oak barrels. The premium wines include Chardonnay aged 18 months in new oak barrels, as well as the Dizzy red wine cuvée (Merlot, Cabernet Sauvignon) aged for 36 months in new oak barrels. Around 100,000 bottles of wine are produced each year, of which around 5% go to the Netherlands and Denmark. The winery is a member of ECOVIN, Barbara Hoffmann is a member of Vinissima,

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