|Phone||+ 49 (0)7662 93 30 0|
|Fax||+49 07662 719|
Office HoursMo-Fr 9.00-18.00 Sa 10.00-18.00 Uhr So 10.00-16.00 Uhr
38% Grauburgunder, 30% Spätburgunder, 17% Weissburgunder, 8% Chardonnay
Tephrit, Basalt, Vulkanverwitterungsgestein, Karbonatit
Sparkling Wine / Sekt
- In Öko-Umstellung
VDP: What is so special about your winery?
Friedrich Keller: Our Restaurant Schwarzer Adler, our winery has had a Michelin star since 1969 – and thus also a culinary DNA. That’s why the production of wines as the ideal accompaniment to a meal is of particularly importance to us. Since 2013, our winery has been built over three floors into the vineyard slope. This makes gentle wine processing with gravity flow possible. This is fully in line with our credo ‘as little as possible, as much as necessary.
VDP: What is your winery philosophy?
Friedrich Keller: We want to clearly express the origin of our fully dry Burgundian wines and bring the vineyard character into the glass.
VDP: To which wine style do you aspire?
Friedrich Keller: Burgundy is the role model for our wine style. It is simultaneously important to us to preserve our own identity and to emphasize the unique vineyard sites of the Kaiserstuhl.
VDP: Which of your wines would you recommend to someone who does not yet know your winery – as an introduction, so to speak?
Friedrich Keller: All wines from the VDP.ERSTE LAGE® Oberbergener Bassgeige – Chardonnay, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) and Spätburgunder (Pinot Noir).
VDP: Of which wine are you particularly proud?
Friedrich Keller: Of the ENSELBERG Spätburgunder GG. It comes from two parcels that we planted 100 percent with Burgundian Pinot Noir clones in 1999 and 2003.
VDP: Do you have any role models?
Friedrich Keller: Not one person in patricular. I’ve had and still have the good fortune to learn from many people.
VDP: What are your next goals?
Friedrich Keller: To further streamline our product range and concentrate fully on the expansion of Burgundian varieties.
VDP: How do you combine tradition and innovation?
Friedrich Keller: On the one hand, we use state-of-the-art cellar technology. On the other hand, we also invest a lot of effort and time in manual labour. As already mentioned, we rely on the natural force of gravity in vinification. A beautiful tradition is also reflected in our labels – the little flag that can be recognized on them was also found on my grandfather's labels.
Photos: Peter Bender