Walporzheim fermentation chamber
The Walporzheimer fermentation chamber is a single location in the German wine-growing region Ahr and is considered a top location in Walporzheim . It is part of the large Klosterberg site in the Walporzheim / Ahrtal area .
The German politician and writer Johann Gottfried Kinkel described it in 1849 as the noblest location in the whole of the Ahr valley . The name of this single location is derived from the heat there in summer.
With only 0.68 hectares of vineyards, it is one of the smallest German individual layers and, like the Brauneberger Kammer, is actually too small according to the definition of a single layer according to the German wine law from 1971 . The location owes its special position to a very favorable microclimate . The must weights achieved in this location are in some years significantly higher than in the less preferred areas of the neighboring Walporzheimer herb mountain , which almost completely encloses the fermentation chamber.
The south-facing steep slope with a slope of up to 60% on weathered slate soil is almost exclusively planted with the Pinot Noir grape variety . The vines are supplemented by 5% Portuguese .
Originally the single layer fermentation chamber was a quarry from which the stones for the walls for the terraced vineyards in the Walporzheim area were extracted.
To prevent the vines from dying of thirst on the water-permeable slate soil in dry years, 1500 bales of straw are carried into the vineyard every year. This keeps the moisture in the thatched floor. A remarkable side effect of the straw cover is that the use of herbicides can be almost completely dispensed with.
The location is owned by the JJ Adeneuer winery .
literature
- Dieter Braatz, Ulrich Sauter, Ingo Swoboda, Hendrik Holler: Wine Atlas Germany . 1st edition. Hallwag, Munich, 2007, ISBN 978-3-8338-0638-4 .
- Hans Ambrosi , Bernhard Breuer: The Ahr. Vinotheque of the German vineyards . 1st edition. Seewald Verlag, Stuttgart, 1978, ISBN 3-512-00508-X .