Saulheimer Schloßberg
Stilisierte Karte von Rheinhessen

Saulheimer Schloßberg

Castles, warm winds and no man's land

On 6 May 1588, "Seyfried von Dienheim" laid the foundation stone for the construction of the castle in Nieder-Saulheim. After the French Revolution, the estate passed into private hands - and it still is today. The vineyard, named after the castle, is characterised by deep clay and lime and clay marl. The microclimate is unique: the surrounding hills - like a cauldron - protect the vines from the wind. There is a connection to the river Rhein through the Selz valley. Even on cold autumn days, warm winds reach the Schloßberg. The Pertel tower, built by the Dechent family winery, offers a magnificent panorama. The stretch between Saulheim and Partenheim is so quiet and deserted that locals call it "no man's land".

> Regional history of Saulheim: https://www.regionalgeschichte.net/rheinhessen/saulheim/kulturdenkmaeler/schloss-nieder-s.html 
> Info about the Pertelturm: https://www.pertelturm.de/pertelturm/
> The dearest knight of Saulheim was known for his "thirst for wine". Info about the knight Hundt: https://www.saulheim.de/zu-saulheim-steht-der-ritter-hundt/

Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg
Saulheimer Schloßberg

facts and figures

Vineyard: 107 hectare Community: Sea level: 150-215 m Exposure: East to North
Region:
Nierstein

soil types

Marl / pararendzina

Lime-rich loams and sands; Tertiary sea deposits

Deep, calcareous clay soil with a high proportion of swellable clay, lower storage capacity for soil water available to plants, limited water permeability and ventilation, nutrient-rich, very calcareous, moderate warmability, difficult to root through

Dense, powerful, full-bodied, expressive, balanced acidity, sustainability and intensity through fruit, melting and opulence. Juicy, exotic aromas in white wines, mango, honeydew melon, apricot. Dark fruit aromas, smoky spiciness in red wines

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