Producer bottling
Producer bottling is a term from viticulture and means that all grapes used were grown, pressed and matured into wine in the same company , which was also bottled by this company itself. The designation is still permitted for wines that have been produced by winegrowers' cooperatives, provided that it is exclusively the processed grapes of their members. In the Wine Ordinance of May 9, 1995, producer bottling is defined in Section 38 (4).
Corresponding terms are: in French Mis (e) en bouteille au Château (especially in Bordeaux), Mis (e) en bouteille au domaine (especially in Burgundy), Mis (e) en bouteille à la propriété or Mise d'origine ; in Italian Imbottigliato all'origine , Imbottigliato dal viticoltore , and Imbottigliato dall'azienda agricola ; in Spanish Embotellado en origen and in English Estate bottled .
In Australia, high-quality blends are traditionally made from grapes from different farms and regions, which is why the term is less important here.
Until the middle of the 20th century, most winemakers sold their wine in barrels to the traders, who in turn bottled it and acted as bottlers in accordance with the wine law . This practice often led to unclean manipulations and wine adulteration (keyword: Panschen ). It was Baron Philippe de Rothschild (1902–1988) who introduced producer bottling for his Château Mouton-Rothschild in Pauillac near Bordeaux in the 1920s . Most of the other notable producers quickly followed suit. Only the Château Margaux kept the old practice until the 1950s.
See also: Gutsabfüll .
Footnotes
- ↑ Wine Ordinance May 9, 1995 (PDF file; 206 kB)
- ↑ Overriding regulation in Regulation (EC) No. 607/2009 Art. 56 and the national laws based on it. In Italy z. B. Ministerial Decree of December 23, 2009 Art. 3
- ↑ See at Rothschild under the section "Other Rothschilds"