BEGINNER

White | Rosé | Red

It's a long way from the vineyard to the glass. The wine spends a year tending and caring for the vines in the vineyard before the grapes are harvested in the fall between the end of August and the beginning of October to produce fine wines in the wine cellar.

It takes around three years from planting the vines to the first high-yield harvest.

The winemaker's year begins with pruning in January. This is followed by soil loosening and greening, as well as tying in spring. From June, the shoots are stapled, the foliage thinned out and pruned, and then the foliage is thinned out from July. In spring and summer, the winegrower applies plant protection in the vineyard and takes measures for selection in the vineyard.

White

Bright grapes are processed into white wine. In most cases, the grapes are pressed directly after the harvest and the grape must is fermented in barrels in the cellar. Maturing in stainless steel tanks, the result is light, lively wines to enjoy every day, through to powerful, rich wines in wooden barrels as perfect accompaniments to food and special moments of pleasure.

A white wine from Durbacher Winzer eG awaits you in the first glass. It is the point of contact for the Durbach cooperative winegrowers. Around 250 full-time and part-time winegrowers cultivate their vineyards in the Durbach Valley. These winegrowers combine their important preparatory work in the vineyard with their grapes in the wine. In Durbach, viticulture is lived and loved - and you can taste it.

2021 Durbacher Steinberg Riesling | quality wine psr | dry | WG Durbach

Riesling - an integral part of Durbach. It is an integral part of the culture of the golden valley. Here in Durbach, the Margraves of Baden, the lords of Durbach's Staufenberg Castle, sealed the seal on quality viticulture in Germany with the Riesling grape variety.

- Clear and brilliant in colour with delicate golden reflections
- The delicately fruity aroma of peach and grapefruit is already impressive on the nose
- A unique Riesling with a very intense, long finish and beautiful minerality
- Make a note of your personal summary of the wine

Rosé

Dark grapes with light-colored pulp give winegrowers plenty of scope for development. These include, for example, the Pinot Noir, Lemberger and Trollinger grape varieties - as well as many other grape varieties.

If dark grapes only have their color pigments in the skin and the juice and pulp are clear, white, rosé and red wines can be made from the grape. This produces wonderful fruity, fresh rosé wines. Great companions for the summer months of the year, to enjoy on the terrace or as an accompaniment to fish, salads and white meat.

In order to obtain the typical salmon pink color from the grapes, a rosé wine requires a so-called “maceration period” after the grapes have been harvested and before the juice is pressed. This involves lightly squeezing the berries so that a little juice escapes from the pulp. The mash is left to rest for approx. 4-6 hours. During this time, the juice and pulp react with the berry skin, releasing the berry pigments from the skin. The longer the mash is left to stand, the more intense the color and this is exactly how rosé wines are created.

2022 Rosé | ** | dry | Alexander Laible Winery

The Alexander Laible winery classifies its wines in three levels, which are indicated by stars. Now taste a two-star wine. Nature sets the pace for these wines. They are of exceptional quality. A maximum of 65 hectoliters are harvested per hectare. The taste of the grape is reflected in the glass.

As explained above, a maceration period of several hours is usually required to obtain the color. In this case, the grapes were fully ripe so that the maceration time was not required and the pigments from the grape skin were already transferred to the juice during the pressing process. The rosé consists of a combination of 90% Pinot Noir and 10% Blaufränkisch.

A radiant raspberry red colour smiles at you
Wild cherry, wild strawberries and blackcurrant on the nose
Juicy and gripping on the palate
Make a note of your personal summary of the wine

Red

Blue grapes are a prerequisite for red wines. There are two types of grapes. On the one hand, the grapes with light-colored pulp and dark berry skin and, on the other hand, the through-colored red wine grapes.

There are two different methods of color extraction for the first type:

(a) Mash heating

To extract the color from the grape skins, the mash is subjected to a thermal treatment. By heating it to 45 to 85 degrees, the colorant in the berry skins is released. The mash is then pressed and a red grape must is obtained, which is then fermented and matured in the wine cellar. This method usually allows the winemaker to process more red wine grapes more quickly in the fall. The wines usually have a fruitier character and less tannin structure than mash

A deep ruby red colour awaits you in the glass. A comparably light red wine. Slightly tending towards violet at the edge of the glass - typical of the mash heating process.
Aromas of cherry and plum can be recognised. A light spiciness tickles your taste buds on the nose.
On the palate, it delivers what it promises on the nose: dark fruit flavours play around the tongue. Light and fresh on the palate.
Make a note of your personal verdict on the wine