Vin Riesling BIO de Hause Kaltenthaler GbR

4,50 l/caisse

Vin Riesling BIO de Hause Kaltenthaler GbR

4,50 l/caisse

Achetez directement au producteur. Sans intermédiaires.
Récolte limitée et saisonnière.
Ce Farmer ne réalise pas d'envoi (pour le moment) vers le pays :  Etats Unis
Caractéristiques
Contenu de la caisse: 1 caisse contient 4.5l de vin blanc et rouge BIO Riesling DOP Rheinhessen
Variété: Riesling
6 x Riesling Bio (0.75 l par bouteille)
nous vous enverrons une caisse de vin de Riesling issue de l'agriculture biologique, que nous avons récoltée l'année précédente
Les vins seront livrés dans des bouteilles en verre avec un bouchon à vis
Ce vin blanc est probablement l'un des vins allemands les plus connus et un vrai classique. Le goût équilibre parfaitement les fruits frais avec leur vive acidité.
Il se marie mieux avec des plats de poisson ou comme pur plaisir en apéritif avec des amis, par exemple. sur le balcon.
Nous pensons qu'il doit être bu le plus jeune possible; vous pouvez le garder jusqu'à 2 ans sans que son goût ne s’altère; nous travaillons complètement sans additifs de conservation, édulcorants et épaississants et sans produits d'origine animale
Pour le vin blanc, il est généralement conseillé de le consommer dans les 4 à 5 jours suivant l'ouverture ; après cela, il peut perdre de son arôme et devenir acide, mais il convient encore à la cuisson
Les vins issus de ces cépages reçoivent de nombreux prix chaque année; depuis quelques années, le vin est même produit selon des normes végétaliennes; les personnes particulièrement affectées par l'histamine constateront que notre vin est produit selon des directives strictes garantissant une faible teneur en histamine
Avertissement concernant les boissons alcoolisées
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Produit d'origine
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Analyses supplémentaires
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Exploitation familiale
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Agriculteur expérimenté
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Défenseur de l'environnement
Certifications officielles
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BIO
Jan Kaltenthaler
We are father Frank and son Jan Kaltenthaler. Jan was born in 1996 and grew up on the farm side. After studying “Brewing & Beverage Technology” at the TU Munich in Weihenstephan, he has now returned to the family company. Frank was born in 1963 and organizes the wine and vinegar manufacture together with Jan. He has fallen in love with winegrowing in his youthful days and still accompanies all work from the vineyard, cellar management to the bottling of the wines. His father Georg, Jan's grandfather, was the greatest inspiration for today's business. Even back in the days, he had paid his employees above average and not only cared for his own family but others too. He has always encouraged and called for the switch to organic farming. So it is no surprise that today we also have a wine with the name “Georg” as an homage to him in our range. Today Frank follows his second passion, the vinegar and balsamic vinegar production. Together with Jan’s knowledgeable input the workings of our three generations does not only stay innovative and traditional but and most importantly: fun. Together we now want to work with CrowdFarming on an even more sustainable concept. We are incredibly proud of each of our products and could not be happier to get in touch with you as CrowdFarmers by knowing that our passion and work gets valued.
Hause Kaltenthaler GbR
Our grandfather knew exactly why he founded our farm here: Rheinhessen is one of the warmest and largest wine-growing regions in Germany. Located in the city triangle of Worms, Mainz and Bingen, you can find the wonderful Wonnegau in the southernmost tip. Here in the Herrnsheim district of Worms, our wine and vinegar factory is set up as an “Aussiedlerhof“ (type of farm) surrounded with vineyards of the Rhine river. Today, we work with five permanent employees hundreds of meters away from the town center, embedded in a small valley where nature is still within reach. Our team is mixed. We work together as a large family, from a pensioner, who wants to earn a bit extra, to freshly trained masters. It is very important for us to pay reasonable salaries, which is why we are always slightly above the minimum wage. That also pays off, because on average our employees stay with us for more than 5 years. In order to thank our grandfather for this agricultural opportunity and to preserve our surroundings for future generations, we work according to organic guidelines. Organic crop cultivation is more than working without synthetic pesticides and fertilizers. Measures such as weed regulation in the lower plant storey, natural irrigation through rain, species-rich greening, use of e.g. Algae extracts to strengthen the plant’s foliage and defenses. In contrast to the sterile monoculture, we maintain the fertility of the soil and at the same time promote a natural habitat for plants and animals by the intensive greening and spreading of organic fertilizer. The variety of plants in the lower plant storey has enough space for meadow herbs such as tansy or wild parsnips, which also benefits the world of all insects and especially bees. We like to say: “Good material grows in the field”. Due to our lower yields, the plants are not under stress and plant health increases. All of this contributes to the fact that we only have to discard very few grapes, because in good vintages over 95% of the grapes can be harvested perfectly ripe and without pests. The remaining 5% will benefit the vineyard as fertilizer again. With gentle, minimal expansion, we can produce high quality, wholesome and authentic wines and vinegars. These measures are recognised annually with numerous awards for our products. For a few years now everything has been made vegan. Histamine intolerant people find a solution with us: most of our vinegars and wines are checked for residues and such with corresponding values are offered as “histamine-free“ products. We make no difference in the production of the grapes, whether later they are used for vinegar or wine production. Quality always comes first. This means that the grapes are harvested as early as possible in the morning, sometimes well before sunrise, to protect them from the heat and sunlight during the day. They are kept covered with dry ice all the way from the vineyard to the winery. This creates a thin „steam blanket“, which also protects the grapes from oxidation. Once arrived at our place, they are left to rest for a few hours in order to gain the first flavors from the shell. Then they are pressed and prepared for fermentation in barrels as soon as possible. We then check the fermentation process to the finished wine together with our cellar master and thereby we can put our signature into the wine every year. In order to be as independent as possible from external energy sources and to keep our carbon footprint as small as possible, we also rely on the sun power in the form of solar cells on our roof. Work with nature and not against it!
Information technique
Adresse
Hause Kaltenthaler GbR, Worms, DE
Altitude
125m
Équipe
1 femme et 4 hommes
Superficie
3, 8 hectares
Techniques de culture
L'agriculture écologique
Irrigation
pluie
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