The harvest is manual, it ferments spontaneously and macerates on the skins for a week. The refinement takes place in 1,200 liter barrels, the malolactic fermentation is carried out. It spends 14 months on the lees before being bottled. The wine is neither filtered nor clarified
Super nose of white flowers and rose, hints of citrus and ripe fruit, slightly spicy and aromatic, mineral with hints of hydrocarbon
Full-bodied and fresh, elegant and slightly tannic, persistent and long
Serving temperature 10°-14°
Scallops or goat’s cheese
Engaging and exciting
Obrigheim-Pfalz, (Germany)
This winery has 230 years of history behind it, yes, you understood correctly, 230 years!!
It is located in Rheinhessen, the largest German wine region, and extends over 16 hectares, all organic, and has been Demeter certified since 2012.
It has been run for about 10 years by Bianka and Daniel, a couple in life and work, she was a cellar manager in his family business!
Thanks to the teachings of Patrick Meyer, legendary Alsatian vigneron, theirs is a totally biodynamic approach that allows them to create natural wines without any additions.
In fact, the wines of the cellar are not filtered and only when necessary are very low doses of sulfur applied.
The vineyards are distributed across various plots in Flörsheim-Dalsheim, Monsheim and Kriegsheim.
