Bronner (grape)

Bronner (grape)

The Bronner is a grape variety that is primarily used in the production of white wine. It was developed in 1975 by a German viticulturist named Norbert Becker, who crossed two grape varieties, Merzling and GM 6493. The grape is named after Johann Gottlieb Bronner, a 19th-century viticulturist who made significant contributions to the field of viticulture in Germany.

History

The Bronner grape was developed as part of a breeding program at the Staatliches Weinbauinstitut Freiburg, a renowned wine research institute in Germany. The aim of the program was to create new grape varieties that were resistant to common grape diseases, such as downy mildew and powdery mildew, while also producing high-quality wines. The Bronner grape was officially recognized and approved for commercial wine production in Germany in 1983.

Characteristics

The Bronner grape is a white grape variety that produces wines with a distinct aroma and flavor profile. The wines are typically full-bodied and have a high acid content, which gives them a fresh and vibrant taste. The flavor profile often includes notes of citrus fruits, pear, and apple, with a hint of mineral undertones.

The grape has a good resistance to common grape diseases, which makes it a popular choice among winemakers who prefer to use sustainable and organic farming practices. However, the grape is relatively low-yielding, which can make it a less attractive option for large-scale commercial wine production.

Cultivation

The Bronner grape is primarily grown in the Baden and Pfalz wine regions of Germany. However, it has also been planted in other wine-producing countries, such as Switzerland, Austria, and Slovenia. The grape prefers cooler climates and well-drained soils.

Wine Production

The wines produced from the Bronner grape are typically aged in stainless steel tanks to preserve their fresh and fruity character. However, some winemakers also use oak barrels for aging, which can add complexity and depth to the wine. The wines are usually best consumed within a few years of production, although some high-quality examples can age well for up to a decade.

See Also

• List of grape varieties
• German wine
• Viticulture