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Keller Klaus

The estate is located in the commune of Flörsheim-Dalsheim (Wonnegau area) in the German wine-growing region Rheinhessen, The origins go back to 1789, when Johann Leonhard Keller, who emigrated from Switzerland due to the unrest of the French Revolution, settled in Dalsheim and began to deal with agriculture and viticulture. He acquired the four-hectare “Upper Hubacker” portion of the historical location that was owned by the abbey Hubacker, in which is still almost exclusively today Riesling with a long-term average yield of 45 hl / ha. In 2000, a six-meter-high natural stone tower was built from the limestones of the location and the region in this prime parcel to underline its importance. In the family bible Georg Keller (1841-1820) reports on the special quality of the Hubacker wines. Today the traditional company is run by Klaus Keller, son Klaus-Peter and Mrs. Julia. Felix Keller brings his own ideas to Champagne after graduation, apprenticeship in viticulture from von Buhl, Emrich-Schönleber, Julian Bäumen and Bereche.

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 hipping and Pettenthal ( Nierstein ). Since 2018, too root real, ancient Riesling planted areas in the single layer Schubertslay (Piesport) in the growing area Moselle farmed. The vineyards are with the white varieties Riesling, Pinot Blanc ( Pinot Blanc ), Pinot Gris ( Pinot gris ) Sylvaner. Chardonnay. Scheurebe and Rieslaner, and on 1.5 hectares with 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 of the plants improved.

It works according to rigorous quality criteria. Great attention is paid to healthy and physiologically mature Grapes laid through selective hand picking. In the basement is a noninvasive Principle practiced with as little intervention as possible (controlled doing nothing) in order to maintain the natural potential of the grapes. The aim is to create top-quality wines characterized by limestone and slate. The musts will spontaneous fermented with natural yeasts at low temperatures. The fermentation lasts at least eight to ten weeks, at very sweet Crying up to half a year. Depending on the type of wine, the wines are stainless steel tank or in large wooden barrel expanded. From the prime 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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