Selection

Selection meaning in German wine

Selection is a German wine classification introduced in 2000 by the VDP (Verband Deutscher Prädikatsweingüter) to designate premium dry wines from single vineyard sites. These wines must originate from classified vineyard sites and meet stringent quality criteria including hand-harvesting, natural fermentation, and a maximum yield of 60 hectoliters per hectare. Selection wines must be completely dry with residual sugar not exceeding 9 grams per liter and cannot be released until September 1st of the year following harvest. The grapes must achieve minimum must weights equivalent to Spätlese level, typically around 85-95 degrees Oechsle depending on the grape variety and region. Only traditional grape varieties suited to the specific vineyard site may be used, emphasizing terroir expression. Selection represents the VDP’s effort to create a German equivalent to Burgundy’s village-level wines, focusing on site-specific character rather than sweetness levels. These wines showcase the potential of German viticulture beyond the traditional Prädikatswein system, demonstrating that German producers can create world-class dry wines that reflect their unique vineyard locations and winemaking expertise.