The Nobling is one of the new German varieties of the 20th century, with the aim, among other things, of creating grape varieties that better take into account the cool and humid conditions in Germany. However, the Nobling does place demands on the climate and soil, which is why it is mainly found in the Markgräflerland in Baden. The Nobling is the result of crossing Silvaner and Chasselas from 1940, directed by Johannes Zimmermann. The variety was finally registered in 1971. Nobling has a medium-long ripening period, sprouts later and ripens relatively early. Therefore, the variety rarely runs the risk of getting caught in the notorious spring frosts or cold, wet autumn weather. It is relatively resistant, but shows a certain susceptibility to sour rot. In good locations it produces a reliable yield with a high must weight and a remarkable acidity. In the past, Nobling was often used to produce sparkling wines, but because of the small vineyard areas left - just 64 hectares are still in production - this is no longer worthwhile. The Nobling wines are rather neutral with a subtle aroma of peaches and apricots/apricots and are not long-lasting wines with development and ripening potential. Outside Baden there is another one-hectare parcel in Switzerland.
