Auslesestufe

Auslesestufe is a German term meaning “level of selection” and is used primarily in viticulture and wine production. It describes the degree to which grapes are selected at harvest to meet a target ripeness and quality. The term is not a formal legal category by itself, but it is closely linked to the concept of selecting grapes for higher-priority wine styles within the Prädikatswein system, such as Kabinett, Spätlese, Auslese, Beerenauslese and Trockenbeerenauslese.

Anwendung im Weinbau: In practice, higher Auslesestufen imply more selective harvesting, often by hand, and rigorous sorting—either in the vineyard or at the winery. Sorting can involve sorting tables, optical sorters and berry-by-berry inspection to remove underripe, overripe, diseased or shriveled berries. This selective approach aims to improve concentration of sugars, acids and flavors and to influence the wine’s overall structure and potential for aging.

Faktoren und Auswirkungen: The achievable Auslesestufe depends on vintage conditions, including weather, the risk of botrytis, and vine vigor. In vintages with extended ripening or pronounced botrytis, winemakers may pursue higher Auslesestufen to enhance aroma, complexity and intensity, though this typically reduces yield.

Geltung und Grenzen: The term is commonly used by producers and in wine literature to describe a wine made from carefully selected grapes, but it should not be confused with the legally defined categories themselves, which are based on must weight and sweetness levels.

Andere Bereiche: In broader agriculture and seed production, Auslesestufe can denote a stage of selection, but in wine contexts it primarily refers to harvest selection practices.