Von Wiesen

Von Wiesen works to a low-intervention principle, aiming for as few interventions as possible in production. The producer frames its work as a new direction within the fruit sparkling wine (Obstschaumwein) segment.^[1]

Von Wiesen specializes in fruit sparkling wine (Obstschaumwein). According to the producer, this represents a new direction within that segment.^[1]

Alongside its sparkling wines, Von Wiesen produces alcohol-free beverages made with extracts, tinctures, and juices of herbs, fruits, and vegetables, without going through alcoholic fermentation.^[1]

Von Wiesen builds its sparkling wines through traditional bottle fermentation and extended lees contact, while its alcohol-free line is assembled without fermentation from plant extracts, tinctures, and juices.^[1]

Méthode traditionnelle (bottle fermentation). The sparkling wines are produced using traditional bottle fermentation (méthode traditionnelle). The base wine is minimally sulphured and spontaneously fermented. Bottle fermentation is carried out with sugar and yeast to approximately 6 bar pressure, and the yeast remains in the bottle for at least one year before riddling and disgorgement. The wines are released either with minimal dosage or as Brut Nature.^[1]

Lees ageing, barrel and tank maturation. The wines are stored on full lees until the following summer without further intervention, then bottled unfiltered and unfined. Maturation takes place in used wooden barrels and stainless steel tanks.^[1]

Fruit sourcing. Von Wiesen sources its fruit from regional partners, including organically farming operations and natural scattered-fruit meadows (Streuobstwiesen).^[1]

Von Wiesen has worked with a range of regional fruit growers and producers: Obsthof am Steinberg in Frankfurt (Champagner Renette apple), Quittenprojekt Bergstraße in Weinheim (quince), Obstwiesen Filsinger in Wiesloch (various apple varieties and pear), Weingut Seckinger in Niederkirchen, and Apfelkelterei Bitsch in Lindenfels (diverse Streuobst apples).^[1]