Perfection of our craft at all quality levels

Franz Keller (1927 – 2007) probably was Germany’s most important early proponent of fully-fermented, dry wines and the use of barriques.  He and his successor, the current patron Fritz Keller, put the winery into Germany’s top league; the award-winning wines are amongst the Kaiserstuhl’s best and enjoy an international standing.

Perfecting the craft of making wines from ripe and healthy grapes is what we always aspire to at Weingut Franz Keller Schwarzen Adler.  This goes for the refreshing ‚every day’ wines as well as for the ‚Sunday’ wines that mature in small and large oak barrels.  The white wines from the Oberbergener Bassgeige vineyards are vinified in stainless steel to preserve their lively, filigree character.  The fruit flavours of the Spätburgunder (Pinot Noir) from the Bassgeige vineyards are accentuated by the soft tannins imparted by large old oak barrels.  These large barrels also give texture and mouthfeel to the fuller and more concentrated white wines like Chardonnay or the Weißburgunder (Pinot Blanc) from our Pulverbuck vineyard.  Wines grown on volcanic soils usually mature in new and used barriques, this helps to underline their opulence and fullness.  Barriques also have a role to play when it comes to the elegance that is so typical for the French-inspired wines of Weingut Franz Keller Schwarzer Adler.