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" vineyard owned by the Abbey in the historic location of Dalsheim Hubacker which even today is almost exclusively planted with Riesling grapes with a long-term average yield of 45 hl/ha. In 2000, a six-meter-high natural stone tower was built in this parade parcel from the limestones of the site and the region to emphasize 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. Felix Keller brings in his own ideas after graduating from high school, apprenticeship in viticulture with von Buhl, Emrich-Schönleber, Julian Haart and Bereche in Champagne.

The vineyards cover 18.5 hectares of vineyards in the single vineyards 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 true-to-root, ancient Riesling have also been cultivated in the single vineyard Schubertslay (Piesport) in the Mosel 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 flour, organic fertilizers 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.

We work according to rigorous quality criteria. Maximum attention is paid to healthy and physiologically ripe grapes through selective hand harvesting. In the cellar, a non-invasive principle is practiced with as little intervention as possible (controlled inactivity) in order to preserve the natural potential of the grapes. The aim is to produce top-quality wines typical of the limestone and slate sites. The musts are fermented spontaneously with the vineyard's own natural yeasts at low temperatures. The fermentation lasts at least eight to ten weeks, for noble sweet wines up to half a year. Depending on the type of wine, the wines are aged 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 (Verband deutscher Prädikatsweingüter) and the Message in a Bottle association.