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Dry smelt

The winery is located in the community Randersacker (area Maindreieck) in the German wine-growing region Franconia, It originated when in 2002 the two brothers Paul Schmitt (House of Dry Wines) and Bruno Schmitt (Winery Robert Schmitt) merged their operations. The wine house "Ewig Leben" and a guest house are connected. The vineyards cover 15 hectares of vineyards in the Randersacker individual layers Lämmerberg, Marsberg. Pfülben and Sonnenstuhl, They are planted with the white varieties Silvaner, Müller-Thurgau, Riesling, Rieslaner, Traminer, Scheurebe, Pinot Blanc and Bacchus. It is practiced consistently close to nature, environmentally friendly viticulture.

Robert Schmitt (uncle of Bruno Schmitt) was regarded as the Grailkeeper of uncompromisingly dry and matured in classic wood-fired Franconian wines. The original name of the winery is derived from the philosophy of "pure natural wines", which (in both wineries) has always been valid. This means that never a wine is fortified with sugar, it is always allowed to ferment and bottled without added sweetness. Fermentation and maturation take place in a steel tank and in a large wooden barrel. According to the old Frankish rule, wines are only up to 4 g / l residual sugar on the label as dry ( Franconian dry ), even if this is allowed by law up to 9 g / l. Rarely, more than 1 g / l of residual sugar is reached. It is also bottled fermented sparkling wine and pomace brandy produced. The winery is a member of the Silvanerforum and Slow Food,

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