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Friedrich Becker winery

Typical for the south of the Palatinate

Wine bottling since 1973

Friedrich Becker winery We at the Friedrich Becker winery want to make the best possible use of our good location and the outstanding conditions of the terroir. This ambitious goal of the winemaker can only be achieved in harmony with nature.
Friedrich Becker winery Typical for the south of the Palatinate<br /><br />Wine bottling since 1973

We at the Friedrich Becker winery want to make the best possible use of our good location and the outstanding conditions of the terroir. This ambitious goal of the winemaker can only be achieved in harmony with nature.

  • Friedrich Becker Winery

    Developing further is the best continuation of tradition.

    Typical for the south of the Palatinate were mixed farms, which among many other things have always grown wine. So do we Beckers. It was not until the middle of the last century that the realization dawned that our soil and slopes on the edge of the Palatinate Forest offered excellent conditions for the best wines. Winemaking has been our profession ever since. And passion at the same time. In 1973 we filled the first bottles and stuck the fox label on them, which quickly became a trademark. For old friends of our wines and now for many wine connoisseurs around the world, this label stands for a very unique type of wine of uncompromisingly high quality. Our red wines in particular, including the Pinot Noir, have been among the best produced in this country for years. Our company is a member of the VDP.
    We young Beckers are in this winery, we grew up with the quality of these wines.
    We have inherited the Beckers` passion for good wines as a family legacy. And work with us on the good path that our winery is taking. We know that the class of the wines and the reputation and standing of the house today are the result of a great vision. And thanks to the stubborn understanding of wine and the hard work of our parents. But we also know that wine is not a closed process. It has to develop further and therefore be open to new things: to discoveries in other parts of the world, to the influence of improved cultivation and expansion methods, to the changing culture of enjoyment. And for a new generation, for our generation, which we want to interest and win over in the wonderful world of wine.


    copyright text: friedrichbecker.de

  • Friedrich Becker Winery

    Personalities, of a fresh, lively kind: our white wines

    We do what we are good at: produce lively white wines that emphasize their fruit. The prerequisite for this is the best, very ripe grapes from heavily reduced-yield vineyards. This is done by an experienced
    Reading team read out line by line and gently brought to the press. We know that with the berries we already hold the future wine personalities in our hands. It`s our job, their good
    To interpret systems correctly and to expand them individually. The musts begin their vinification in stainless steel tanks. We accompany this natural fermentation process by giving it the necessary rest and ideals
    allow duration. With the aim of preserving all the richness of varietal aromas and the character of the soil. And to leave them the freshness and liveliness that characterize our white wines.
    We sometimes proceed differently with particularly ripe, promising grapes. We give the grapes time, let them ferment on their own juice and develop it in the young wood. So that, after a long period of storage, they become highly complex, sophisticated wines.


    copyright text: friedrichbecker.de

  • Friedrich Becker Winery

    Good red wines are made with gut instinct, says Fritz.

    The passion for great red wines never leaves us. If only because the development process of each of our wines occupies us for years and keeps surprising us with unexpected twists and turns and results. Above all, the quality of the grapes is responsible for the outstanding result. In the best case, they are from the best locations, full of aromas and extracts, handpicked, very ripe and healthy. The method of preparation itself is rather simple and very traditional: the destemmed berries ferment openly, thereby releasing the tannins from the skins and berries. We bring the aromatic mash to the press by hand and press it gently. The big, very mysterious metamorphosis in the young wood is now before them, which turns young musts into elegant, powerful red wine types that surprise and reward us with a lavish bouquet of impressive exotic aromas in the end. Our great red wine sites challenge us to make the very best of the ideal conditions


    copyright text: friedrichbecker.de
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