Inner values count - this is especially true for wine bottles and wineries. You realize just how much when you stand in front of the Schmitt-Weber winery in Perl on a gloomy autumn day. Because in this small wine village in the heart of the Saarland, winery follows winery and the inconspicuous house in a quiet side street gives no indication of the wonderful world that awaits visitors a few meters below in the wine cellar.
Down here, you can immediately sense that the heart of the winery beats just as much as that of its winemaker. He gives a knowledgeable and enthusiastic tour of every corner of his cellar and when he patiently describes his painstaking craft and his wines in the semi-darkness, his eyes blaze with honest pride. And rightly so.
The family has been growing grapes since 1725, which is why the premium wines bear the resounding name 1725. They are matured for at least a year on the lees in 600-liter Seguin-Moreau wooden barrels. They are then aged in the bottle for around six months. Thomas Schmitt ages the select site wines, high-quality local wines, for at least six months on the lees and in large Seguin-Moreau oak barrels. Finally, the classics form the basis of the portfolio. The classic estate wines are light summer wines that are cold-fermented for three months on the lees in stainless steel barrels and are usually bottled in February/March in a brown Schlegel bottle with a screw cap.
The Schmitt Weber winery divides its wines into three segments: The classics, the single-vineyard wines and the premium wines. The main grape varieties are Pinot Blanc and Pinot Gris, as well as Auxerrios and Chardonnay.
