• WEINGUT MEES - Bad Kreuznach
  • Fine quality wines from the Nahe region
  • free shipping within Germany
  • WEINGUT MEES - Bad Kreuznach
  • Fine quality wines from the Nahe region
  • free shipping within Germany



After the harvest, the white berries are squeezed in a mill. The result is the so-called mash. For white wine production, the mash is squeezed either directly or after a short time. The resulting juice, the "must" is stored in tanks and begins to ferment there. Fermentation is initiated by yeasts, which are a natural part of grapes and juice, or are added as pure cultures. It is formed from the fructose of the grapes alcohol and carbon dioxide. Any non-fermented fruit sugar remains in the wine and is called residual sugar.


Our 1st aim is to harvest only reduced, healthy and physiologically matured grapes. These are further processed with modern winemaking technology to develop fresh, fruity and aromatic white wines.


Grapes with red skin and white flesh or red skin and red flesh are processed. These are ground up and fermented as a mash. The resulting alcohol or the heat dissolve the color pigments from the berry skins.


We only use particularly ripe and healthy blue grapes. These are destemmed immediately after the harvest. This measure avoids an undesirably high proportion of tanning agents. The berries are crushed and fermented on the mash for at least 10 to 12 days under careful supervision. Through maceration or digestion during the alcoholic fermentation, certain components are extracted from the solid parts, the skin and the cores of the mash. The duration of the maceration significantly influences the character of the red wine. The longer red wine ferments on the mash, the greater the proportion of dissolved tannins and phenols in the wine and, depending on the grape variety, enables the development of a large, storable red wine. The full-bodied red wines become harmonious, velvety and round through the oxidative aging in large oak barrels.


Rose is made from red wine grapes but processed like white wine grapes. Some red wine grape varieties have white fruit juice, the dyes are usually located only in the berry skins. Some of the color pigments from the berry skin go into the juice when pressed.


The red grapes for our fresh, very fruity high rosés are pressed immediately after harvest, thus only a part of the berry's color pigments pass into the must.


The currently well-known German Winzersekt (Winemaker`s sparkling wine) is available in Germany since the late 1980s. But he Champagne tradition in Germany is known since the beginning of the 19th century. Kaiser Wilhelm II led a 1902 Champagne tax to finance, among other things, the Navy. The sparkling wine tax is established until today and is 1,02 € / bottle.

Sparkling wine is defined according to the German Wine Law as wine which has increased excess of carbon dioxide. Seccos have only 1 to 2.5 bar of pressure while sparkling wine at least contains 3 and up to 6 bar carbon dioxide pressure, there will be no Champagne Tax. For the production of origin winemaker´s sparkling wines, producers may only use grapes from their own vineyards, what gives the product the individual signature of the winemaker. He also determines all other features of his sparkling wines, from the composition of the base wines up to the flavor. In addition, all origin winemaker´s sparkling wines must be made according to the traditional bottle fermentation. At our winery, we only use selected wines for our expressive sparkling wines. Classical bottle fermentation: The base wine is added with sugar and a special yeast .The second fermentation produces carbon dioxide, which makes the champagne later bubbling in the glass. The resulting carbon dioxide pressure must be more than 3.5 bar and can reach up to six bar. In Méthode Champenoise, as well as in the classic bottle fermentation, the second fermentation takes place in each bottle. Origin winemaker´s sparkling wines rest and mature for at least nine months, sometimes for years, on its lees in dark and cool cellars. Then the bottles are put their head down in so-called pupitres, turned daily for four weeks, and at the same time raised more steeply. After this complex process, the yeast has fully accumulated in the bottle neck. Then the bottlenecks are immersed in a cold bath, so that the yeast freezes. When opening the bottle, the frozen yeast is thrown out by the carbon dioxide pressure, what is referred to in technical jargon as "disgorgement". Since many years the term "méthode champenoise" is reserved for the products from the Champagne. Other sparkling wines, which have been prepared by this method, use the term "Traditionelle Flaschengärung" or "Klassische Flaschengärung".


Our expressive high quality sparkling wines are produced only with selected wines from our own vineyards and according to the "Champagne method" by a second fermentation in each bottle, which courses a pressure of 3.5 to 6 bar. They mature and rest at least 9 months on the lees in the bottle and during this time the bottles are "shaken" by hand and finally disgorged manually.

Flavor declaration for sparkling wines: With sparkling wine, the legal taste levels are regulated differently than with wine, because the natural carbonic acid in sparkling wine weakens the perception of the sweetness. For this reason, a dry sparkling wine has a significantly higher residual sugar content than a dry wine. Dry sparkling wine is usually sweeter than dry wine, because the carbon dioxide in the sparkling wine (perlage) and the low drinking temperature cause the sparkling wine taste more dry than it is. This sweetness is fed into the sparkling wine production as so-called dosage.

For sparkling wines in the EU, the following definition applies:

  • Brut Nature (Brut de Brut, Pas Dosé, Dosage Zero, Brut Zéro, Brut Sauvage, Brut Intégral, Ultra Brut, Naturherb, Bruto Natural,): below 3 grams of sugar per liter. No dosage is added to the finished sparkling wine.
  • Extra Brut (Extra Herb, Extra Bruto): 0 to 6 grams per liter.
  • Brut (Herb, Bruto): under 15 grams per liter
  • Extra Dry (Tres Sec, Extra Secco, Extra Seco, Extra Dry): 12 to 20 grams per liter
  • Sec (Secco, Seco, Dry, Dry): between 17 to 35 grams per liter.
  • Demi-Sec (Semi-dry, Semisecco, Medium Dry, Abbocato, Semi Seco): between 33 to 50 grams per liter.
  • Doux (Mild, Sweet, Dolce, Dulce, Sweet,): more than 50 grams per liter.