Vintage 2000 marked the advent of "Classic", a term denoting above-average quality wines tasting harmoniously dry and going well with many meals.
The concept of the Classic wine is based on the guideline that the wine’s residual sugar content can be at most twice as high as the acidity. The acidity of a wine is a decisive factor for determining the flavour of a wine together with the sugar content. Both have an ideal balance which the wine producer strives for with his "Classic" wine. A wine with a higher acid content and a little higher residual sweetness tastes similarly dry as a wine whose acid content and residual sugar values are a little lower. Regardless of the classic wine's region of origin, its residual sugar content never amounts to more than 15 grammes. Wine lovers can rely on that.
The Typical Taste Profile: Tastes Dry
The natural alcohol content of the "Classic" wines must be higher by one per cent alcohol by volume than usually requested. The label shows the alcohol content of at least 12% alcohol by volume. This ensures wines of sufficient body and substance.
Moreover, the consumer can rely on the fact that a "Classic wine" is vintage dated. The label always shows the year of wine harvest and enables a wine selection according to individual preferences in this way, be it young or more mature wines. "Classic wines" leave labels as uncluttered as possible. The “Classic” grape variety is always typical of its region. Vineyard names have been deliberately omitted.
"Classic" wines can be trusted. The wine producer and thus the grapes’ origin are clear. If the wine is not estate-bottled (“Gutsabfüllung” or “Erzeugerabfüllung”) the wine comes from a winery which has concluded a contract with “its“ wine growers at the latest during the grapes‘ maturity period regulating the delivery of grapes and their quality. Wineries and growers alike usually strive for long-term contracts. All of these characteristics should guarantee that the aspiration "Classic. Taste Dry. Taste Style." is reflected in each bottle.