50% of the mass is pressed immediately while the other half remains in contact with the skins for 3 weeks. Fermentation occurs spontaneously, subsequently maturation in 4/5 year 1,200 liter barrels. Malolactic fermentation is carried out naturally. The wine is neither filtered nor clarified
White flowers and fresh fruit, mineral with wild herbs and vegetal notes
Typically fresh and quick to drink, light
Serving temperature 10°-12°
Spatzle
Muller Thurgau typically thirsty
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.
