Van volxem current releases
1900 Brut Sekt
In the 1900s, German Sekt was highly regarded. It was considered on the same level as Champagne and was served in the best restaurants and luxury hotels throughout the German Empire. One of the hallmarks of the sparkling-wine making culture at the time was that the base wines were exclusively from the best slate vineyards in the Saar and that the wines were made methode champenoise.
Van Volxem's 1900 Brut is made following these traditions. It comes from cooler side-valley sites on the Saar. The first fermentation is in wooden cask and the second is in bottle, where it is aged for up to 5 years. Much of the production comes from ungrafted, old vines planted in slate.
The Saar Riesling is all estate fruit from some of the youngest vines across the different single vineyards. "Young" at Van Volxem isn't what you'd expect, the average vine age that goes into the Saar Riesling is around 30 years.
Aging: stainless steel tank, 6-7 months
Acidity: 8 g/l
Residual sugar: 9 g/l
Soil: Various Devonian slate soils, along with rhyolite and greywacke
Rotschiefer Riesling Kabinett
Roschifer translates to “red slate.” This wine is a blend of iron-rich red slate dominated sites at the top of Wiltingen: Gottesfuss, Kupp, and Klosterberg.
Ageing: stainless steel tanks, 6-7 months
Acidity: 8,3 g/l
Residual sugar: 24 g/l
Soil: Fine red and grey Devonian slate soils