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22.797 Keywords • 48.318 Synonyms • 5.299 Translations • 7.908 Pronunciations • 152.123 Cross-references

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Hofgut Consequence

The estate is located in the community Vogtsburg-Bischoffingen (area Kaiserstuhl) in the German wine-growing region to bathe, It is owned by Manfred and Eva Maria Schmidt. Own wines are produced since 1995, before the grapes were delivered to the local wine cooperative. The vineyards cover 7.5 hectares of vineyards, which are spread over a total of 40 plots in five different districts. They are planted with the varieties Pinot Noir (30%), Pinot Gris (21%), Pinot Blanc (12% ha), Müller-Thurgau (12%), Merlot, Cabernet Sauvignon, Cabernet Franc, Chardonnay and Muscat. The couple was confronted with the consequences of conventional viticulture, when Eva Maria Schmidt fell ill with an allergy to the pesticides used. Then the consequences were drawn (from which the original winery name derives) and consistently controlled ecological Cultivation converted.

Among other things, no chemical-synthetic substances are used. Organic and mineral fertilizers and / or seeds with legumes replace the use of artificial / synthetic fertilizers. In the fight against pests and vine diseases is focused on strengthening the immune system of the vine and natural plant strengthening agents. Hofgut Consequence is a member of the association ECOVIN, Due to the fragmentation into small areas no vineyard wines can be produced. However, there is an in-house and parcel-specific classification of the vineyards. Thus, for the production of premium wines, the cordon and Lyra education practiced. In the best locations there are less than 2,500 vines per hectare.

In the basement is worked with the least possible use of technology, for example, is dispensed with the use of fining agents. The result is fruity, aromatic wines. Depending on the grapes, the musts are fermented with purebred yeast at a temperature of between 15 and 20 degrees Celsius. The white wines ferment in stainless steel and are aged there for five to six months, or 11 months in oak barrels. The best red wines ferment in the wooden tub. All red wines are aged in barriques, but only very high quality in new wood and only a small proportion. The aging in barriques takes depending on quality and grape varieties 15 to 35 months. Predicate names are only used for sweet wines.

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