Weingut Keller

The winery is located in the municipality of Flörsheim-Dalsheim (Wonnegau area) in the German wine-growing region of Rheinhessen. Its origins date back to 1789, when Johann Leonhard Keller, who had emigrated from Switzerland due to the turmoil of the French Revolution, settled in Dalsheim and began to work in agriculture and viticulture. He acquired the four-hectare "Oberer Hubacker" share of the historic site Hubacker, which is still owned by the Abbey and is planted almost exclusively to Riesling with a long-term average yield of 45 hl/ha. In 2000, a six-metre-high natural stone tower was built in this parade plot from the limestones of the site and the region to emphasise its importance. In the family bible, Georg Keller (1841-1820) reports on the special quality of the Hubacker wines. Today, the traditional winery is run by Klaus Keller, son Klaus-Peter and wife Julia. Felix Keller brings in his own ideas after graduating from high school, apprenticeships in viticulture with von Buhl, Emrich-Schönleber, Julian Haart and Bereche in Champagne.

The vineyards cover 18.5 hectares of vines in the single vineyard sites Bürgel, Frauenberg and Hubacker (Dalsheim), Silberberg (Monsheim), Brunnenhäuschen in top parcel Abtserde, Kirchspiel and Morstein (Westhofen), as well as Hipping and Pettenthal(Nierstein). Since 2018, areas planted with real-root, ancient Riesling have also been cultivated in the single vineyard Schubertslay (Piesport) in the Mosel wine-growing region. The vineyards are planted with the white wine varieties Riesling, Pinot Blanc, Pinot Gris, Silvaner, Chardonnay, Scheurebe and Rieslaner, as well as 1.5 hectares of Pinot Noir. Rock dust, organic fertilisers and mulch preparations are used to increase the vines' resistance to diseases and pests and to improve the soil structure and nutrient availability of the plants.

The work is carried out according to rigorous quality criteria. The utmost attention is paid to healthy and physiologically ripe grapes through selective hand-picking. In the cellar, a non-invasive principle with as little intervention as possible (controlled inactivity) is practised in order to preserve the natural potential of the grapes. The aim is to produce top-quality wines that are typical of the vineyards and are influenced by limestone and slate. The musts are fermented spontaneously with the vineyard's own natural yeasts at low temperatures. Fermentation lasts at least eight to ten weeks, for noble sweet wines up to half a year. Depending on the wine type, the wines are matured in stainless steel tanks or in large wooden barrels. Grosse Gew ächse are produced from the top sites. The winery is a member of the VDP (Association of German Prädikat Wine Estates) and the Message in a Bottle association.