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Wilhelmshof

The "Wein- und Sektgut Wilhelmshof" is located in the municipality of Siebeldingen (southern wine route area) in the German wine-growing region palatinate, In 2010, the company was taken over by Barbara Roth and husband Thorsten Ochocki by the parents Herbert and Christa Roth. The two are considered "pioneers of the new German sparkling wine culture", which had begun the sparkling wine production after the classical bottle fermentation in the 1970er years. The champagne production according to the classical method had Herbert Roth with his training in the Champagne got to know him - the daughter Barbara followed suit. The vineyards cover 18 hectares, which are planted with Riesling, Pinot Noir, Pinot Blanc, Pinot Gris and other varieties.

There is a natural management of the vineyards by sowing of sunflowers, vetches and lucerne, appropriate plant protection, as well as organic fertilization, A strict yield reduction is radical thin out reached. After grape harvesting, the grapes are gently tipped into the winepress without pumping. This is followed by a gentle pressing and temperature-controlled fermentation. The red wines fermented for fifteen to twenty days on the mash to as many dyes and tannins to get rid of the berry skin. Depending on the desired type of wine, they are aged in barriques and wooden barrels for 12 to 18 months. The white wines are destemmed depending on the grapes and go through a short Maceration,

For the production of sparkling wine is a Whole bunch pressing mandatory. The bottle fermented sect stored at least 15 months on the yeast. A special specialty is the "patina sparkling wine", which ripens on the yeast for an extremely long time between 5 and 35 years. It will too Weinbrände produced. Every year around 80,000 bottles of sparkling wine and 60,000 bottles of wine are produced. The winery is a member of the associations Generation Riesling and Classic traditional bottle fermentation eV

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