currently 176,949 Wines and 25,379 Producers, including 3,415 classified producers.
0.75 L
0.75 L
0.75 L
0.75 L
0.75 L
0.75 L
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 unrest of the French Revolution, settled in Dalsheim. He acquired the four-hectare "Oberer Hubacker" vineyard owned by the monastery in the historic Hubacker vineyard, which is still almost exclusively planted with Riesling with a long-term average yield of 45 hectolitres per hectare. In 2000, a six-metre-high natural stone tower made from the limestone of the site and the region was built in this prime parcel 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, his son Klaus-Peter and his wife Julia.
The vineyards cover 18.5 hectares of vines in the single vineyard sites Bürgel, Frauenberg and Hubacker (Dalsheim), Silberberg (Monsheim), Brunnenhäuschen in the top parcel Abtserde, Kirchspiel and Morstein (Westhofen), as well as Hipping and Pettenthal(Nierstein). Since 2018, areas planted with ungrafted, ancient Riesling have also been cultivated at single vineyard Schubertslay (Piesport) in the Moselle wine-growing region. The white wine varieties Riesling, Pinot Blanc, Pinot Gris, Silvaner, Chardonnay, Scheurebe and Rieslaner, as well as Pinot Noir are cultivated. Rock flour, organic fertilisers and mulch preparations are used to increase the vines' resistance to diseases and pests and improve the soil structure and nutrient availability of the plants.
We work according to rigorous quality criteria. Maximum attention is paid to healthy and physiologically ripe grapes through selective manual harvesting. In the cellar, a non-invasive principle is practised with as little intervention as possible (as much as necessary, as little as possible) in order to preserve the natural potential of the grapes. The aim is to produce top wines characterised by limestone and slate . The musts are fermented spontaneously with the vineyard's own natural yeasts at low temperatures. Fermentation takes at least eight to ten weeks, and up to six months for noble sweet wines. Depending on the type of wine, the wines are matured in stainless steel tanks or in traditional large wooden barrels. Grosse Gewächse wines are produced from the top vineyards. The winery is a member of the VDP (Verband Deutscher Prädikatsweingüter) and the Message in a Bottle association.