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The “Wein- und Sektgut Wilhelmshof” is located in the community of Siebeldingen (Southern Wine Route area) in the German wine-growing region palatinate, In 2010, Barbara Roth and her husband Thorsten Ochocki took over the business from parents Herbert and Christa Roth. The two are considered "pioneers of the new German sparkling wine culture" who started producing sparkling wine after classic bottle fermentation in the 1970s. Herbert Roth had the sparkling wine production according to the classic method during his training in the Champagne met - the daughter Barbara did the same. The vineyards cover 18 hectares of vines, which are planted with Riesling, Pinot Noir, Pinot Blanc, Pinot Gris and other varieties.

The vineyards are cultivated close to nature by sowing sunflowers, sweet peas and alfalfa, appropriately plant protection, as well as more organic fertilization, A strict yield reduction is achieved through radical thin out reached. After the harvest, the grapes are gently tipped into the wine press without pumping. This is followed by gentle pressing and temperature-controlled fermentation. The red wines ferment for fifteen to twenty days on the mash for as many dyes and as possible tannins detach from 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 one Maceration,

There is one for the production of sparkling wine Whole bunch pressing mandatory. The bottle-fermented sparkling wine is stored on the lees for at least 15 months. A specialty is the “patina sect”, which ripens on the yeast for an extremely long time between 5 and 35 years. It will be too Weinbrände produced. Around 80,000 bottles of sparkling wine and 60,000 bottles of wine are produced annually. The winery is a member of the Generation Riesling and Classic Traditional Bottle Fermentation associations

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