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Castell : The sublimated sylvaner

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It is in Germany, on a soil which it likes particularly, that this grape variety sylvaner is cultivated. Thanks to winemaking in steel tanks and aging on the lees, the estate succeeds in emphasizing the fruity identity of this grape variety with notes of almond, honey and fresh fruits, while maintaining its liveliness. The result is a success : an aromatic wine, very drinkable and delicate !

The Castell vineyard dates back to 1224 and is one of the oldest vineyards in Germany. Located on the slopes of the Steigerwald mountain range, the vines are planted on soils composed of gypsum, a salty stone that gives the wines a spicy minerality. In addition to this great winemaking experience and this terroir of choice, the Castell estate also takes care of its vinification to highlight the Sylvaner grape variety. Meeting in Franconia.


Focus on Sylvaner

Originally from Austria, Sylvaner is mainly grown in Germany and Alsace. When mature, this vine is golden green. They are delicate grapes, very sensitive to rot, vine diseases or frost. It is a slightly acidic variety that offers complex aromas of bitter almond, honey and dried fruits. It produces thirst-quenching, light wines, which accompany all kinds of fish and shellfish but also Asian dishes.


Well maintained viticulture

Producing a good wine of course implies a good treatment of the vine. At the Castell vineyard, the grapes are harvested by hand and then sorted to select the best grapes.


Low sugar content and winemaking in steel vats to preserve the freshness of the wine

With only 2.3 g / L of residual sugar, the Sylvaner from Castell is a very dry wine. It retains the fruity taste of this grape, while bringing a touch of acidity and a nice minerality !

If the wood softens the tannins on the reds and the acidity on the whites, it sometimes enriches the wines which can then appear heavy, thick or non-digestible. At Castell, to keep all the freshness of Sylvaner and bring out the elegance of this grape, the wine ages in a steel tank. This protects the purity of the aromas and allows to obtain light and fine wines.


And aging on the lees to add texture to the wine


The lees are the deposits that form in the bottom of fermented drinks. The breeding of wines “on lees” is therefore simply to keep this deposit during the aging of the wine. This will help to flesh out the aromatic bouquet and bring some fat and softness to the wines. In addition, this stabilizes it because the resistance of the wines is thus improved. The aging on the lees makes it possible to enrich the wines without weighing them down, thus revealing all the elegance and the subtlety of the vinified grape variety. In Castell, the wine spends four months on fine lees.



The nose is engaging, with intense aromas of candied pear and tropical fruit. In the mouth, the attack is fresh and the fruit surprises with its finesse. The finish is well balanced and slightly salivating. In short, Castell offers us here an elegant and fruity version of Silvaner.

It is a wine that can be enjoyed as an aperitif or with a dessert, and also goes wonderfully well with white meats, fish and creamy or spicy dishes. Also delicious with cheese.


Do not hesitate to visit them directly in the cellar to discover their terroir and their wines !


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