Composition & Vinification
The declared composition, as stated by Von Wiesen: carbonic acid, lemon juice, herbal tea made from vervain, quince direct juice, celeriac juice, hops, salt, and ascorbic acid.[2]
Vervain Herbal Tea — Aromatic Lead. Vervain is used as a herbal tea infusion and is named by the producer as the source of the drink's primary aroma.[1]
Quince Direct Juice — Fruit and Acid. Quince enters as direct juice, not concentrate, and is credited with contributing fine acidity and fruit aromatics.[1]
Celeriac Juice — Vegetal Component. Celeriac juice is part of the blend.[2]
Hops — Botanical Component. Hops are included among the declared ingredients.[2]
Lemon Juice — Acid Component. Lemon juice is used in the blend.[2]
Salt — Seasoning. Salt is a declared ingredient.[2]
Ascorbic Acid — Declared Addition. Ascorbic acid appears on the ingredient declaration.[2]
Provenance & Sourcing
Specifications. Classification and strength as declared by the producer:[2]
- Category: alcohol-free sparkling and Perlwein
- ABV: 0.0% vol
Production. The wine comes from Von Wiesen, which is based in the Hessische Bergstraße region of Germany and specializes in fruit sparkling wine (Obstschaumwein). The house ages in used wooden barrels and stainless steel tanks.
Ingredients Policy. Eisenkraut & Quitte is vegan. Von Wiesen sources its fruit from regional partners, including organically farming operations and natural scattered-fruit meadows (Streuobstwiesen).[1]
Production Philosophy
Von Wiesen also describes the wine as aged as a minimally sulfured, spontaneously fermented base wine that is left unfined and unfiltered. The house works on a low-intervention principle across its production, aiming for as few interventions as possible.[1]