For taste and variety you don't have to be big.
My husband and I produce - depending on the vintages - between 2,500 and 3,000 bottles of wine and sparkling wine.
Currently we work with 5 different grape varieties and, depending on the climatic conditions of the year, we try to achieve the best result from grapes, sun and cellar work.
We attach great importance to quality and with our work we make a valuable contribution to nature.
We would like to share with you the wonderful stories that the wines tell every year, thus: Welcome to the wine manufactory Wissmann-Jessel!
Our factory is right on the border between France and Germany, in beautiful Alsace, 6 km from Breisach am Rhein.
In tranquil Obersaasheim with about 1200 inhabitants.
Our grapes grow where spring begins three weeks earlier than elsewhere.
Between Kaiserstuhl and Markgräfler Land, they capture the hours of sunshine and transform them into their sugar-sweet secret.
The soils are diverse. While the Kaiserstuhl is of volcanic origin, the Markgräfler Land is the result of the Rhine plain drifting apart. Both Kaiserstuhl and Markgräfler Land are characterized by loess soil.
We are currently expanding the three varieties of Gewürztraminer, Muskateller and Pinot Noir.
All of our wines are dry, even if some varieties initially appear to be sweet.
But we are always on the lookout for something new, so this year the Souviginier gris and Johanniter varieties will find their way into our cellar for the first time.
We love to let every wine tell its story. Since we usually make our wines dry, we value fine acidity with a well-developed fruit body.
At the same time, we try to control the alcohol content of our wines by harvesting them in good time, as they are fully fermented.
After the wines are fermented, they are further processed in our wine cellar. We intervene as little as possible in its aging process, but this requires close accompaniment of the wine.
Since the basement is relatively small at 40 square meters, we have to be well organized in our work steps.
Everything goes hand in hand and is stowed away according to the Tetris principle.
WHAT HAPPENED UNTIL NOW...
Interest in wine & Flavors
The big question after "How can you learn more about good wines?"
Enrollment at the Emmendingen/Hochburg Agricultural College
To obtain the degree of "state-certified sideline viticulture specialist".
2010 - 2015
Numerous internships and additional training
Whether in Alsace or Baden. There is always something to do in the vines and in the wine cellar, where you can learn something.
First Pinot noir
In 2014 I had the opportunity to make the first wine in the cellar of a friend.
Completion of training as a journeyman winemaker
Following the stronghold training, it was possible for the students to obtain the journeyman winemaker's certificate.
Second pinot noir and first muscatel
In the second year in their own cellar and the first walking tests with a new variety.
3. pinot noir, 2. muscatel, 1. gewürtztraminer
I could not let it go: The third variety had to come.
Teilweiser Umstieg auf PiWis
New game - new luck. The young plant was equipped with Souvignier gris and Johanniter.
First sparkling wine
First sparkling wineA little practice we have now 😉 Next step: Cremant, or simply sparkling wine in Baden. At the end of 2020 it is so far.