The fact that the vines in Rheinhessen sprouted later than usual in 2021 can be seen as a stroke of luck, as it meant that they were spared the night frosts in April. Also, partly due to the fungal pressure caused by the wetness, the winegrowing year differed from the three hot and dry previous years. The late start of the harvest in mid-September compared to previous years was a
fortunate coincidence, as sunny days in September contributed decisively to the harvesting of a very appealing vintage. Ripening in the cool produces fruity wines that offer a wide range of aromas even with moderate alcohol content. In addition, there is a fresh acidity – one of the main characteristics of German white wines. Pinot Blanc is a grape variety that takes a long time to mature. Therefore, the grapes for this wine were harvested particularly late. They come 100% from organically farmed vineyards around Bechtheim and neighboring communities. After the hand-picking – the grapes are placed in small standard containers – the grapes rested on the mash for around six hours. The processing took place without pumps and exclusively by gravity. Spontaneously fermented, in 70% stainless steel and 30% wooden barrels. The wine was aged in tonneau barrels. After storage on the full yeast for four months, the Pinot Blanc rested on the fine yeast until bottling. When blending, the different batches were brought together to form the Dreissigacker Weissburgunder. The reductive aging in stainless steel underscores the typicality of the grape variety. Accordingly, the freshness, fruit and floral notes of the Pinot Blanc are retained. The wood and the storage on the full yeast give the wine elegance and full-bodiedness. The result – a juicy Dreissigacker wine full of elegance and expression. A filet of cod on root vegetables with boiled potatoes and a little herb oil is recommended as a noble food pairing for Dreissigacker Weissburgunder. The aromatic fish harmonizes perfectly with the fruity aromas of the Pinot Blanc. A toasted wholegrain avocado sandwich, refined with parsley-walnut pesto and freshly ground pepper, goes well with this wine, which is simpler but just as tasty. Certified Vegan and Organic.