Fresh grape must

 

Every year, from the end of August to the end of October, it is Federweißer time. After the first early variety Ortega has been harvested, the grape must fermented in the barrel is called Federweißer, Rauscher, Bitzler or Sauser.

During fermentation, yeast fungi convert the sugar in the grapes into alcohol and carbon dioxide. During this process, the young wine turns milky-cloudy, reminiscent of thousands of whirling little feathers. This is how the name Federweisser or its counterpart made from red grapes, Federroter, came about.

Since Federweisser contains large amounts of vitamins B1 and B2, it is a very good source of vitamins when consumed in moderation. The high proportion of yeast also contributes to this with its detoxifying effect. Federweißen is ideally drunk halfway from grape juice to wine. At this stage, acidity, sweetness and alcohol are in good balance.

Many like it sweet, almost freshly pressed, others a little more fermented.

But everyone who has tried Federweißen or Federroten will look forward to the Federweißer season every year.

Cheers, your family Schulze-Icking

 

Please feel free to visit us at:

Rolandseck

Opening hours:

Mondays: Closed

Tuesday-Thursday: From 14:30 until sunset

Fridays: From 12:30 until sunset

Saturdays & Sundays: From 10:30 am until sunset

Location: You will find us on the right-hand side of the road in the direction of Koblenz on the B9, opposite Nonnenwerth Island, about 300 metres from the Jet petrol station (red pavilion).

Remagen

Opening hours:

Saturdays & Sundays: From 11:30 a.m. until sunset.

Location: You will find us directly on the car park next to McDonalds, in the entrance area at the old goods station.

Please note: In case of pouring rain the sale will not take place!



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