Old apple and pear varieties
Long storable "modern" fruit varieties that can be transported over long distances and fruit tree plantations in which high yields are achieved with the help of artificial fertilisers and the use of herbicides have replaced the old meadow fruit varieties in many cases. If the extensively cultivated Swabian meadow orchards are to be preserved as refuges for countless species of insects, birds and small animals and plant diversity, and of course as suppliers of unique meadow fruit, then we have to do something about it. This is why Manufaktur Jörg Geiger, together with Slow Food Germany, is one of the co-founders of WiesenObst e.V., which has set itself the goal of preserving this (agricultural) form of cultivation. Our contribution? Harvesting MeadowFruit is worthwhile again for farmers and farm owners because we pay good prices. MeadowFruit is at the centre of what we do. We have rediscovered old processing techniques and developed new processes, always with the aim of perfectly bringing out the aromas and special flavours of these unique fruits in different ways - in sparkling wines and sweet wines, non-alcoholic PriSeccos, craft ciders and poirées. At Manufaktur Jörg Geiger, we naturally continue to follow the family tradition of producing distillates from meadow fruit. Distillation still takes place at the 'Lamm' inn in Schlat, which was mentioned in family documents as early as the 17th century.
Old apple and pear varieties
Long storable "modern" fruit varieties that can be transported over long distances and fruit tree plantations in which high yields are achieved with the help of artificial fertilisers and the use of herbicides have replaced the old meadow fruit varieties in many cases. If the extensively cultivated Swabian meadow orchards are to be preserved as refuges for countless species of insects, birds and small animals and plant diversity, and of course as suppliers of unique meadow fruit, then we have to do something about it. This is why Manufaktur Jörg Geiger, together with Slow Food Germany, is one of the co-founders of WiesenObst e.V., which has set itself the goal of preserving this (agricultural) form of cultivation. Our contribution? Harvesting MeadowFruit is worthwhile again for farmers and farm owners because we pay good prices. MeadowFruit is at the centre of what we do. We have rediscovered old processing techniques and developed new processes, always with the aim of perfectly bringing out the aromas and special flavours of these unique fruits in different ways - in sparkling wines and sweet wines, non-alcoholic PriSeccos, craft ciders and poirées. At Manufaktur Jörg Geiger, we naturally continue to follow the family tradition of producing distillates from meadow fruit. Distillation still takes place at the 'Lamm' inn in Schlat, which was mentioned in family documents as early as the 17th century.
(1827 Börtlingen) Discovered as a chance seedling in the municipality of Börtlingen (Baden-Württemberg). Small-fruited, juicy, acidic. Used in PriSecco and sparkling apple wine.
(First known between 1750 - 1800) A tart apple that doesn't ripen until the beginning of November. We 'sweat' it so that the flavours of the fruit can really develop.
(1856 Ottolander) Acidic commercial apple with a high vitamin C content and tart-spicy notes. Ripe at the beginning of October. Used in Rosenzauber, Frühlingsduft, Cuvée No. 11, distillate.
(1885 North Württemberg) Chance seedling, spread from North Württemberg. Fresh, juicy, pleasantly tart and slightly spicy. Ripe in mid-October - fruit 100-120 g. Used in craft cider, Schiller's sparkling apple wine, distillate.
The Champagner Bratbirne has a medium-sized yellow-green fruit with astringent tannins in the mouth. A pear with a long and proud tradition in our region: old documents prove that a sparkling wine has been produced from the Champagner Bratbirne in Swabian since 1760, which was probably appreciated at the court of Duke Carl Eugen. Ripen in mid-September to mid-October - fruit size 60-65 g.
(1850 at the foot of the Swabian Alb) The Gaishirtles pear is a chance seedling, supposedly originating from the Sawabian Alb, where it was discovered by a goatherd. We have been preserving memories of late summer days in Swabian orchards for over 40 years in the unique aroma and flavour of the distillate of this old small dessert pear, also known as the honey or sugar pear (first produced in 1792).
(1700 Einsiedel near Tübingen) The Wildling von Einsiedel was originally discovered by the court gardener Ammermüller in the nursery of the Einsiedel state domain near Tübingen. Fruit size 35-45 g - 70-85 °Oe. Used in traditional bottle fermentation.
The "Grüne Jagdbirne" pear, also known by the synonym "Metzer Bratbirne", was formerly used in small quantities as a pear for clarifying fruit wines due to its high tannin content. It was also often used as a frost-hardy stock for pear table varieties. The fruits are large, roundish pears. They are greenish-yellow russet and rich in sugar and tannic acid. However, the very juicy and tart fruits can only be used for making must. The pears ripen between mid-October and mid-November.
(1880 Uhlhorn) Has medium-sized, flat-ribbed fruit with reddish-yellow, brittle skin. A very full, ripe apple with a strong flavour reminiscent of redcurrants. Ripe in mid-October - fruit 100-120 g. Used in craft cider, Schiller's sparkling apple wine, distillate.
(1510 Normandy) Medium-sized fruit with a smooth, shiny, greenish-yellow skin, the sunny sides of which are golden and reddish. They exude a strong odour. The flesh is juicy and flavoursome. Used in AP sweet wine, Don't call me gin and distillate.
Bohnapfel
Champagner Bratbirne
Die Champagner Bratbirne hat eine mittelgroße gelbgrüne Frucht mit adstringenten Gerbstoffen im Mund. Eine Birne mit einer langen und stolzen Tradition in unserer Region: alte Dokumente belegen, dass in Schwaben schon seit 1760 aus der Champagner Bratbirne ein Schaumwein hergestellt wurde, den man am Hofe Herzog Carl Eugens wohl zu würdigen wusste. Reif Mitte September bis Mitte Oktober – Fruchtgröße 60-65 g.
Stuttgarter Gaishirtle
Die Gaishirtles Birne ist ein Zufallssämling, angeblich vom Albtrauf stammend und dort von einem Ziegenhirten entdeckt. Eine Erinnerung an Spätsommertage auf schwäbischen Streuobstwiesen konservieren wir seit über 40 Jahren im einzigartigen Duft und Geschmack des Destillats dieser auch als Honig- oder Zuckerbirne benannten alten kleinen Tafelbirne (erstm. 1792).
Goldparmäne
Hat mittelgroße Früchte und eine glatte, glänzende, grünlichgelbe Schale, deren Sonnenseiten goldig und gerötet sind. Sie verströmen einen kräftigen Geruch. Das Fruchtfleisch ist saftig und edel gewürzt. Verwendung im AP-Süsswein, Don‘t call me Gin und Destillat.
Boskoop
Säuerlicher Wirtschaftsapfel mit hohem Vitamin C -Gehalt mit herbwürzigen Noten. Reif Anfang Oktober. Verwendung in Rosenzauber, Frühlingsduft, Cuvée Nr. 11, Destillat.
Gewürzluiken
Zufallssämling, von Nordwürttemberg aus verbreitet. Frisch saftig, angenehm säuerlich und leicht würzig. Reif Mitte Oktober – Frucht 100-120 g. Verwendung in Craft Cider, Schillers Apfelschaumwein, Destillat.
Wildling von Einsiedel
Ursprünglich wurde der Wildling von Einsiedel durch den Hofgärtner Ammermüller in der Baumschule der Staatsdomäne Einsiedel bei Tübingen entdeckt. Fruchtgröße 35-45 g – 70-85 °Oe. Verwendung in traditioneller Flaschengärung.
Börtlinger Weinapfel
Als Zufallssämling in der Gemeinde Börtlingen (Baden-Württemberg) entdeckt. Kleinfrüchtig, saftig, säurebetont. Verwendung in PriSecco und Apfelschaumwein.
Roter Berlepsch
Hat mittelgroße, flachkugelich berippte Früchte mit rötlich gelber spröder Schale. Ein sehr voller, reifer Apfel, der in seiner kräftigen Würze an rote Johannisbeeren erinnert. Reif Mitte Oktober – Frucht 100-120 g. Verwendung in Craft Cider, Schillers Apfelschaumwein, Destillat.