OPTIMAL CONDITIONS
The climate of the central Rheingau is characterized by scores of water veins and the gentle slopes of the Rheingau Mountains, which can be seen as a silhouette on the Spreitzer wine labels.
Here, all around our hometown Oestrich, the growing conditions for Riesling grapes are perfect. And the essence of excellent wines is excellent grape quality. Committing to careful, intensive care of the vineyards year round is of utmost importance. Bernd and Andreas Spreitzer place great value on working closely together with nature, including cover crops in the vineyard alleyways to regulate microclimate. Every other alleyway between the vine rows is kept green throughout the year, and in the winter grains are often sown as well. The vines are pruned back rigorously, limiting the number of grape bunches any vine will bear and, thus, enhancing their quality.
The bulk of the grapes are selected and harvested by hand so the Spreitzers can be sure that only perfect clusters of grapes land in the wine press. What does that mean exactly? To accomplish their wine style the brothers need fully ripened, healthy grapes rich in extracts. The first step to top-quality fruit is the abovementioned yield reduction. The second essential step is choosing the perfect time to harvest. Traditionally the Spreitzers belong to that group of winegrowers which harvests at the very end of the season – even though the autumn weather conditions can sometimes be quite a hassle. It is extremely important to keep a constant, watchful eye on the grapes in these last weeks of harvest. As vineyard manager, Andreas, together with his team, is in the vineyards from morning till evening, checking the health and development of the grapes in each individual vineyard parcel and staying always one step ahead. At the same time the Spreitzers are in close contact with the local weather offices so they will never be surprised by a sudden rainstorm. The late harvest ensures grapes of optimal physiological ripeness – the foundation for outstanding wines!
The grapes generally undergo whole-cluster pressing. Having spent as much time on the vines as possible, the grapes are especially rich in extracts and the skins are relatively thin – a long maceration time would then be counterproductive. By allowing a natural clarification of the must after pressing, Bernd and Andreas reduce the clouding and bitter substances in the wine from the very start and enable the natural expression of the fruit. Then the must is put into large German oak barrels or stainless steel tanks for fermentation. For the brothers it is vitally important to give the wines plenty of time to develop, so they approach the task of fermentation with great purpose. Later the young wines are carefully tasted and perfected in the cellar. It is a process the entire team spends much time on, and they are the most exciting and intense weeks of the year. It’s the prize for a year’s long, hard work in the vineyards!
