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Keller Klaus

The estate is located in the community Flörsheim-Dalsheim (area Wonnegau) in the German wine-growing region Rheinhessen, The origin goes back to the year 1789, when Johann Leonhard Keller, who emigrated from Switzerland due to the unrest of the French Revolution, settled in Dalsheim and started to work in agriculture and viticulture. He acquired the convent owned four-hectare share "Upper Hubacker" of the historical situation Hubacker in which even today almost exclusively Riesling with a long-term average yield of 45 hl / ha. In 2000, a six-meter-high natural stone tower made from the limestone of the location and the region was built in this parade block to underline its importance. In the family Bible, Georg Keller (1841-1820) reports on the special quality of Hubacker wines. Today, the traditional business is run by Klaus Keller, son Klaus-Peter and wife Julia. Felix Keller brings in his own ideas after graduating from high school, viticulture instruction from von Buhl, Emrich-Schönleber, Julian Haart and areas in Champagne.

The vineyards cover 18.5 hectares of vineyards in the individual layers Burgel. Fraunberg and Hubacker (Dalsheim) Silberberg (Monsheim) houses for wells in top parcel Abtserde, parish and Morstein (Westhofen), as well as hipping and Pettenthal ( Nierstein ). Since the year 2018 are also with root real, ancient Riesling planted areas in a single location Schubertslay (Piesport) in the growing area Moselle farmed. The vineyards are with the white wine varieties Riesling, Pinot Blanc ( Pinot Blanc ), Pinot Gris ( Pinot gris ) Sylvaner. Chardonnay. Scheurebe and Rieslaner, as well as 1.5 hectares of Pinot Noir ( Pinot Noir ) planted. With rock flour, ecological fertilizers such as mulch preparations the vines' resistance to diseases and pests is increased as well as soil structure and nutrient availability the plants improved.

It is worked to rigorous quality criteria. Highest attention is on healthy and physiologically mature Grapes are laid by selective hand picking. In the basement becomes one noninvasive Principle with minimal intervention (controlled idleness) practiced to preserve the natural potential of the grapes. The aim is typical of the limestone and slate embossed top wines. The musts will be spontaneous fermented with vineyard's own natural yeasts at low temperatures. The fermentation lasts at least eight to ten weeks, at very sweet Crying for up to half a year. The wines are depending on the type of wine in the stainless steel tank or im big wooden barrel expanded. Become from the top locations Big plants produced. The winery is a member of VDP (Verband deutscher Prädikatsweingüter) and at the association Message in a Bottle,

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