Weingut Wilhelmshof - Siebeldingen
The wines are distinguished by the unique imprint of the site, they are varietal, they come from colder wine-growing climatic areas. The sincere and genuine imprint of nature is especially expressed, the creation of nature and man create a harmonious whole that inspires all our receptors from the fragrant to those most receptive and sensitive taste buds.
The soil is rich in marl, the vines are on average over thirty-five years old, their deep roots are absorbed, and then they combine all the rich minerality of the soil in a grape berry. This is reflected in the fullness and sophistication of our wines.
Each variety is treated individually.
The creation of wine is always a reflection of the different ripeness of the grapes. Thus, we capture the entire varietal potential of an individual variety.
In the processing of grapes, cold maceration plays a key role in the transfer of aromatic and mineral substances into the wine. Wines are further enriched with various methods and approaches of maturation, from the classic in stainless steel containers to maturation in wooden barrels, usually made of oak wood, and always one hundred percent on fine lees according to the well-known bâtonnage process.
The wines are created in the spirit that wine can be one of the most precious spices of life when consumed responsibly, and every wine on this globe has its own moment in which it especially glows. We believe that one of our wines will irreplaceably spice up a moment in your life adventures, be it gastronomic, romantic, enjoying with friends or when you want to simply be with yourself and a glass of great wine.
Weingut Wilhelmshof are the first German winery that presented a sustainability report by the general reporting initiative 4 Guidelines in 2015. Since 2019 they are also the first winery in the German Sustainabilty Codex. Biologically certified since 2018 but working for twenty years without herbicides.
The idea of sustainability is paramount at Wilhelmshof Wine and Sektgut:
There is no use of pesticides and herbicides, no unnecessary machinery, working in harmony with nature. 100% hand-picked. All this is extremely time-consuming and labour-intensive. In return, the younger generation also has a vineyard in which people and nature can flourish in peaceful coexistence. And it produces very special wines that contain the full flavour of this special landscape and nature.
Weeds are treated purely non-mechanically at the Wilhelmshof: with the hoe or other equipment, we completely replace the use of chemical sprays.
On the vineyard they do not use chemical fertilizers. Instead, they try to integrate everything they take from the vineyard back into the cycle. After pressing, the berry skins of the grapes are brought back to the vineyard as organic fertilizer.
Chemical fertilization with boron becomes superfluous.
Sustainability in the wine cellar
When vinification is carried out in the wine cellar, too, the focus entirely on resource-saving work: Thanks to the specially built ground cellars, they do not have to use energy-consuming heat-cooling technology. The natural coolness and humidity of the cellars ensures ideal ripening and storage conditions. A sophisticated system of fans compensates for possible temperature fluctuations.
During the land consolidation in the 1960s, many hedges, trees and niches as breeding grounds and habitats for animals simply fell away: Father Herbert Roth, however, was so concerned about sustainability that he built a 70-metre-long drywall at Frankweiler’s Petersbuckel as a counter-movement, thus creating new habitats for small animals and insects.
In the vineyards there are now three 5-metre-high life storms, sheltering hedgehogs, mice, wild bees, birds and many other insects and small animals on a surface of just one square metre on different floors. They serve to preserve biodiversity, which due to increasing globalisation, many organisms lose their natural habitat.
Sustainability has been our concern for a long time. His father Herbert Roth already dealt intensively with the subject in the 1970s. Since then, the Wilhelmshof has been a true sustainability pioneer in viticulture. Whether experiments with new resistant grape varieties, innovative packaging and resource-saving cellar techniques: we are constantly trying to become even more sustainable.
Sustainable energy production by photovoltaics is part of the overall concept. Around 40 percent of the self-generated electricity is consumed in the winery.
By burning partwood in winter, heating oil consumption was reduced by 70 percent. Last but not least, a solar-powered heat pump replaces the old oil boiler in the new building of the residential building with office.
We are organic certified
The work in the vineyards is determined by the cycle of farming. The farm is certified organic. Therefore, we do without herbicides and fungicides altogether, we fertilize purely biologically and do almost all work without the need for additional machinery.