Bacchus

General: At the Institute for Vine Breeding Geilweilerhof in Siebeldingen in Southern Palatinate, Peter Morio and Bernhard Husfeld crossed Silvaner x Riesling x Müller-Thurgau in 1933 to create the new variety Bacchus. At that time, the cultivation value was considerable due to the early ripening with high must weights and low acidity. Bacchus was most widespread in Rheinhessen and Franconia, which still have a cultivation share of approx. 800 ha. The variety is currently experiencing a remarkable renaissance in the United Kingdom. In the newly established winegrowing areas south of London, winegrowers are dedicating themselves to Bacchus with remarkable results in viticulture and oenology.
Cluster: The grapes are shouldered and densely berried. The medium-sized berries are oval to round, yellow-green in colour with a slight muscat flavour. The variety shows medium to strong growth and good frost resistance, which goes hand in hand with positive wood maturity.
Wine: Bacchus wines are flowery, fruity and casual. When the grapes reach full ripeness, the wines are rich in extract, with a strong bouquet and reminiscent of Scheurebe.
Cultivation: Bacchus shows a broad suitability for cultivation. On very vigorous and wet sites, however, the berries tend to burst easily and rot.

Classic clones: