Quality levels

Deutscher Wein

Deutscher Wein is produced from approved grape varieties, from approved vineyards and may be enriched with sugar (regulated by law) before fermentation. It can be sold under the narrowest name "Mosel", often with additional fancy names. Alcohol 8. 5 to 11. 5 vol. % or 12. 0 vol. % (red wine).


The Landwein is an upscale, landscape-typical german wine with a dry to medium-dry taste. It is a simple, appealing, tangy wine, suitable as a companion for meals, but also for light-hearted pub rounds.


Qualitätsweine have considerably stricter requirements regarding origin, individual location, higher minimum must weight and official inspection with number (A. P. Nr. ) than deutsche Weine or Landweine. They may be enriched with small quantities of sugar before fermentation in order to increase the natural alcohol content. The alcohol content is between 9.0 and 13 vol%. Qualitätsweine are officially tested, pure, full-bodied, regionally typical base wines for daily enjoyment, which must come exclusively from a wine-growing region. They represent the largest part of the German wines and thus the basis in every wine assortment.


Prädikatsweine are wines of the upper quality class, in which enrichment is forbidden. They are usually marketed by stating the location and are subject to official quality wine testing. In the following the 6 approved predicates with minimum must weights of 70° -150° Oechsle.


Kabinettweine are the first stage of Prädikat wines and require a minimum must weight of around 70° Oe, depending on the grape variety and vintage. They are light wines because they are matured with less alcohol. Kabinettweine from the Mosel Riesling are a typical, extraordinary speciality all over the world. They require a careful development and convince by their fineness in a balanced play of race, fruit and bouquet.


The grapes of Spätlese-Weinen are harvested with special care and only fully ripe. Only good vineyard sites and good years offer the prerequisites for the production of wines of this high quality level. They are characterised by particular elegance, maturity and richness of taste. Of course, their peculiarity and high quality demands a reasonable price.


As the name suggests, only the ripest and noblest grapes are hand-picked for these wines (high harvesting effort, minimum must weight = 88° Oe). Therefore, they show a high maturity, a great abundance of aroma and bouquet and the content of subtle, ripe acidity. In exceptional, excellent years the Botrytis fungus attacks the fully ripe berries (noble rot) and gives these noble plants the typical, unmistakable character = Botrytis aroma.


The overripe and noble rotten berries are carefully harvested and pressed from fully ripe grapes. Due to the strong concentration of berry juice, the wines are characterised by an amber-like colour, noble fruit sweetness, a subtle acidity, as well as a variety of spices and an intense honey-like aroma. Only in a few years and in hard work is it possible for the winegrower to develop such a speciality.


Trockenbeerenauslesen are made from rosine-like, noble rotten, individually selected berries (minimum must weight = 150° Oe). The low must yield, the labour-intensive harvesting effort and the careful expansion of the cellar economy justify a corresponding price. Trockenbeerenauslesen are the most valuable treasures of a winegrower.


The grapes are harvested and pressed in a frozen state (at least -7°C, mostly at night). The water remains in the berries in the form of ice, while the must, concentrated in sugar and acidity, runs off. Wine connoisseurs appreciate the rich fruit sweetness of ice wine, combined with a piquant, polished acidity.
Characteristic: Ice wines need a long ageing and often only reach their harmony and climax after 10 years and more.