Blue Nun

Hermann Sichel established his wine business in Mainz, Germany called H. Sichel Söhne.

CRAFTING CLASSIC WINES FROM THE VINEYARDS OF THE ROMANTIC RHINE SINCE 1857.

Many stages are involved before a finished bottle of Blue Nun wine is ready to be consumed.

Throughout the year a wine-grower has various tasks to tend to in order to ensure the right flavour, aroma and quality is achieved. Here´s a quick run through some of the most important elements.

In January or February, the vines are pruned, a procedure that influences the potential yield and ultimately, the quality of the wine. This is a crucial part of the Sichel Superior Vinification philosophy.

Vineyard activities peak in the springtime. Before the buds burst, the vine´s shape takes form through bending and tying the canes in order to ensure an adequate nutrient supply to the shoots. Tending to the natural growth of other plants in the vineyard, brings the soil to life.

Another labour-intensive phase begins after blossoming in June. Ideally the blossoming period, which leads to berry formation is not prolonged. Insufficiently fertilised blossoms can wither and may drop off in the wind and rain, seriously reducing the yield. Removing unwanted shoots promotes growth. Growers also prune clusters in order to reduce yield and improve quality.

Between June and August, a thick wall of leaves develops that is kept in shape by tying or binding the shoots. Some of the leaves must be removed in order to increase sun penetration and improve air circulation. Leaf pruning in July and August also regulates the height of the vine.

In July and until the beginning of August there are still ways of influencing the quantity and quality of the grapes. Thinning out some of the pea-sized berries strengthens those left on the bunch. Starting in mid-August, the grapes clearly begin to ripen. The amount of sugar in the berries rapidly increases as the acidity decreases.

Depending on the summer weather, the harvest begins in mid to late September. Rainfall at this time is not desired, because at this stage of ripeness, the grapes would absorb the water and the wetness would encourage rot. Our Blue Nun winemakers measure how ripe the grapes are using a refractometer, which helps to determine the optimal time to begin picking. Grape variety, vineyard location and ripeness all play a role in when the harvest begins.