Weingut Robert Weil is a historic wine estate in the Rheingau, Germany,founded in 1875 by Robert Weil, and now led by Wilhelm Weil, its direct fourth-generation descendant. Robert Weil bought his first vineyards in the Kiedricher Berg area in 1867, when he was still professor of German at the Sorbonne in Paris. With the advent of the Franco-Prussian War of 1870-71, he was forced to leave France and moved to Wiesbaden, where he began working as a journalist, while dedicating himself to the acquisition of new vineyards in the most suitable areas of kiedricher berg. Today Weingut Robert Weil has a total of 90 hectares of property, all cultivated in Riesling. This absolute dedication to a single variety, from 1875 to thepresent, has madeRobert Weilbecome in the eyes of numerous observers and international experts the quintessential symbol of German Riesling. Each Riesling of Robert Weil expresses elegance and originality, which derive from the rocky soil of Kiedrich Hill. Weil's style not only brought out the estate's wines internationally, but was associated as a symbol of German Riesling culture. In this company the harvest usually starts in October and lasts for about ten weeks, almost until Christmas. In this long period, up to 17 harvesting steps are carried out in the vineyard, strictly by hand, to harvest all types of ripening of Riesling,up to trockenbeerenauslese, that is wines obtained from grapes mostly affected by Botrytis and withered naturally, with a minimum sugar content of 30º KMW. The production of all types of Riesling,for a single company, is an important goal, it takes time and dedication, and Robert Weil it since 1989.
As a small didactic note we remember the different types of riesling according to the sugar content of the musts calculated in Oechsle degrees (Oe), that is, the unit of measurement to indicate how many grams a liter of must exceeds the weight of a liter of water. We will then have, ordered by degree of increasing maturation:
Kabinett: wine with a sugar content of must not less than 70° Oe
• Spatlese (late harvest): wine produced with late harvest grapes whose start date is officially established every year. Minimum 76° Oe
• Auslese (selected harvest): wine produced with manual harvesting of carefully selected grapes in harvest, also attacked by noble mold (botrytis cinerea). Not less than 83° Oe.
• Beerenauslese (selected harvest of grapes): a wine of great concentration obtained with the manual harvest of grapes selected on air and /or attacked by botrytis. Concentration not less than 110° Oe.
• Eiswein:grapes harvested at a temperature not exceeding -7° with a concentration not less than 110° Oe.
• Trockenbeerenauslese (selected harvest of dehydrated grapes): produced with the same conception as Beerenauslese, they are even more concentrated and must obtain at least 150°Oe.
While the Kabinetts, and sometimes the Auslese, can be found in the dry and semi-dry version, the Beerenauslese, Trockenbeerenauslese and Eiswein are always characterized by residual sugar.
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