Our sparkling wine 'Thé Sureau' is an elderberry sparkling wine, using the Méthode Traditionelle (bottle fermentation, hand-shaken). After several stages of fermentation of the berry wine, which begins with the ground and, if necessary, destemmed ripe umbels. They are collected manually from naturally grown bushes and processed immediately. Seasoning, sugar and acidity adjustments are made during the fermentation stages.

The product concept arose from the desire to add something exciting to the narrow flavour spectrum of elderberries. The choice was between expanding the acidity spectrum and adding a bitter facet. After comparing the elderberry ingredients with various candidates, we decided on green tea as a source of bitter compounds and a varied spectrum of aromas.

Vinegars

The vinegars are made from elderberry wine before seasoning, using our own vinegar bacteria. They are available in 100 ml pump spray bottles and add a splash of colour to any salad bar. Further processing into mustard variations is currently being tested.

Mustard

Liqueurs

Our liqueurs are based on surplus biomass from other productions. This can be low-juice fruit from drought years or peel and pulp from destoning or core removal. This allows us to preserve the entire fruit yield of a year for enjoyment. We currently have three vintages of elderberry liqueur ‘Balzfelder Blut’ in our range, as well as ‘Schwarze Herzkirsche’ (black heart cherry), “Lemoncurve” made from lemon mash, ‘Feines Pflaumenhäutchen’ (fine plum skin) made from wild noble plums and ‘Quit’.

Jam

‘Kraichgau Delicacies’ jams are produced especially in years of abundant natural vegetation, when our processing methods cannot handle the entire yield. This allows us to keep the surplus available for a longer period of time and preserve our range of flavours with additional variety. We currently have a large selection of wild plums of various colours in our range, as well as blackberries, currants and cassis.

Medicin

Our phytopharmaceuticals serve as dietary supplements for increased well-being in everyday life. We currently have ‘Balzfelder Tropfen’ made from eyebright/Euphrasia, goldenrod/Solidago, elderberry/Sambucus, meadowsweet/Spiraea and wormwood/Artemisia in our range.

Elderberry (接骨木) also plays a role in traditional Chinese medicine (TCM). The plant is said to have the natural properties (药性) of being sweet and bitter (甘苦), cold (寒) and non-toxic (无毒). TCM uses elderberry to relieve various types of pain, as well as to treat bone fractures, chickenpox, heat rash, etc. In addition to oral intake, it is also used as a bath additive, among other things.

Production process

The production of Thé Sureau takes two to three years from the time the fruit is harvested. During this time, there are at least two wine fermentations using specific yeasts, followed by final hand-shaken bottle fermentation using the ‘Méthode Traditionelle’.

The fruit mash is gradually removed during the individual fermentation stages. At the same time, the herbal seasoning components are added. Intermittent tastings determine each individual step. In general, the herbal composition beyond the green tea is based on the annual initial aroma spectrum and is part of the product's closely guarded secret.

The end product from the wine fermentation goes to a selection of specialised contract fermenters, whose yeast cultures build up sufficient carbon dioxide pressure in a process lasting several months to guarantee long-lasting, finely sparkling enjoyment. In a preliminary tasting, the residual sugar content is finally decided and bottling is initiated as the last step.