Vineyards – an ecological interaction
More and more people enjoy the sophisticated indulgence resulting from the harmonious interaction of vineyard, nature and responsible winemakers. Organically cultivated and produced according to strict quality criteria the wines from the Rapunzel Vinothek have their very own character and individual subtlety.
The Rapunzel Vinothek offers you an extensive selection of full-bodied and selected wine varieties. With great care and to the best of our knowledge we compiled excellent grape varieties from classic wine countires.
Red wines
Montepulciano DOC
Nero d´Avola DOC
Fiore Divino IGT Veneto
Merlot IGT Veneto
Tempranillo Vino de la Tierra de Castilla
White wines
Chardonnay IGT Veneto
Pinot Grigio DOC Venezia
Prosecco
Prosecco Vino Frizzante DOC
Frequently asked questions about wine
Are Rapunzel wines vegan wines?
Rapunzel wines are vegan wines that are filtered with diatomaceous earth.
Diatomaceous earth is white powder/rock type that consists for the most part of the silicon dioxide shells of fossilized rock algae.
Sulfurized wine – is that really necessary?
In nature, there is no completely sulfur-free wine, because microorganisms release sulfur during alcoholic fermentation. The use of additional sulfur is as old as the wine production itself. Already the ancient Greeks and the Romans used sulfur for the disinfection and preservation of their vessels and the wine.
Today, sulfur dioxide is still used in wine production for the stabilization of the wine. Sulfur inhibits the growth of microorganisms such as yeast and bacteria and prevents wine from changing its taste when it has contact with oxygen. Unsulfurized wine only keeps for a few months.
Organic wineries try to utilize as little sulfur as possible. Healthy grapes, gentle processing techniques and a careful ageing process are important aspects that strengthen the inner balance of the wines. All Rapunzel wines are analyzed with respect to their sulfur content that ranges between 20 - 80 mg/l.
The following general rule applies:
Today, sulfur dioxide is still used in wine production for the stabilization of the wine. Sulfur inhibits the growth of microorganisms such as yeast and bacteria and prevents wine from changing its taste when it has contact with oxygen. Unsulfurized wine only keeps for a few months.
Organic wineries try to utilize as little sulfur as possible. Healthy grapes, gentle processing techniques and a careful ageing process are important aspects that strengthen the inner balance of the wines. All Rapunzel wines are analyzed with respect to their sulfur content that ranges between 20 - 80 mg/l.
The following general rule applies:
- organic wines have less sulfur than conventional wines
- red wines have less sulfur than white wines
- dry wines contain less sulfur than sweet wines
Basic wine knowledge
Storage
Wine should be kept in a cool (up to approx. 18°C) place. You should avoid larger temperature fluctuations. Next to the ambient temperature the humidity of the air also play an important role. The humidity should be relatively high so that the cork stays elastic and seals the bottle for a long time (this does naturally not apply to bottlles with screw caps).
Wine should be kept in a cool (up to approx. 18°C) place. You should avoid larger temperature fluctuations. Next to the ambient temperature the humidity of the air also play an important role. The humidity should be relatively high so that the cork stays elastic and seals the bottle for a long time (this does naturally not apply to bottlles with screw caps).
The best drinking temperature
Every wine has a temperature that brings out its character in the most harmonious way. The warmer the temperature of the wine, the better you will taste its volatile aromatic substances. At lower temperatures, one can taste the contained acids better. White wines unfold their flavor best when they are cooled between 8 and 14°C. Red wines are best served at a temperature between 14 - 18°C when you can taste their aromas the best. Higher temperature reduce the wine tannins.
Every wine has a temperature that brings out its character in the most harmonious way. The warmer the temperature of the wine, the better you will taste its volatile aromatic substances. At lower temperatures, one can taste the contained acids better. White wines unfold their flavor best when they are cooled between 8 and 14°C. Red wines are best served at a temperature between 14 - 18°C when you can taste their aromas the best. Higher temperature reduce the wine tannins.
| Light white wines and sparkling wines: | 8 – 10°C |
| Full-flavored, strong white wines: | 11 – 13°C |
| Light, young red wines: | 14 – 15°C |
| Strong, young redwines: | 16 – 17°C |
| Aged red wines: | 18 – 19°C |
Decanting wines
Decanting fulfills two purposes: pouring the wine into a decanter separates the wine from tartrate and sediments. Secondly, a decanted wine can breathe better. Through the contact with oxygen the wine aroma improves and especially young wines develop a better flavor.
Serving wine
A wine bottle is always opened directly at the table. A small first zip is poured into a glass in order to examine the wine and to see if the wine has "corked". Only after it was pre-tasted, the wine is served to the guests.
The following general rule applies to serving wine: only fill one third of the wine glass. Large wine glasses that are used to serve heavy red wines, are filled only one quarter so that the wine can unfold its bouquet.
Decanting fulfills two purposes: pouring the wine into a decanter separates the wine from tartrate and sediments. Secondly, a decanted wine can breathe better. Through the contact with oxygen the wine aroma improves and especially young wines develop a better flavor.
Serving wine
A wine bottle is always opened directly at the table. A small first zip is poured into a glass in order to examine the wine and to see if the wine has "corked". Only after it was pre-tasted, the wine is served to the guests.
The following general rule applies to serving wine: only fill one third of the wine glass. Large wine glasses that are used to serve heavy red wines, are filled only one quarter so that the wine can unfold its bouquet.
