On the way to Monção and Melgaço, the birthplace of Alvarinho, you will pass through Valença. Here, just before entering Monção, lies Monte do Faro. Two wine territories, one of Alvarinho and one of Loureiro, divided by a mountain, a mountain that opens Loureiro, but closes Alvarinho, to the influences of the Atlantic. The chosen vineyard for Soalheiro Germinar is over 30 years old and is located in a small parcel that produces low quantities of Loureiro grapes.
The grapes are harvested by hand. After pressing, but before fermentation, the must is clarified. Some must ferments in stainless steel tanks at a low temperature. The rest ferments in two egg-shaped tanks, one made of stainless steel and the other of cement. This results in a constant bâttonage of the fine lees, which develops a complexity and flavour persistence in the final blend that is superior to what is common with this varietal. The grapes have a particular floral aroma, marked acidity, and a concentration of unique mineral flavours, making a very gastronomic wine. Soalheiro Germinar is crisp and elegant, making it the perfect companion for Mediterranean cuisine, grilled fish, and seafood. Try it with ceviche or Asian cuisines. The wine has a bright lemon-yellow colour with floral and mineral aromas. The taste is dry and fresh, revealing the elegance of Loureiro, which always has a lasting, pointed acidity.
“Abundance of juice and spice in the nose, yellow apples, melons and hey, nice acidity, fresh and animating.” Coming from the vineyards Altenberg and Haidäcker with gravel, nutritious loess with some gravel soil. The Chardonnay grapes love the prefect conditions of the Pannonian climate with the deep and nutritious soils of the vineyard Haidacker. As a result, they develop their very intensive and exotic aromas with some nice acidity on the palate, due to the cooler influences of the River Danube during the nights. Enjoy with light, grilled meat or with cream- or wine-sauce such as poultry, veal or fish, pastries and soufflés & dishes with asparagus. Ideal drinking temperature 8 °C.
The estate wines are characterized by the variety of vineyards and are therefore the calling card of this winery. The vines ripen exclusively in the prime locations around Bechtheim and Westhofen. The characteristic variety of the soils and the high maturity give them their special expression. A creation of young vines, planted on the traditional soil of the Bechtheimer terroir. Through strong reduction in yield, these young vines unfold their full power. Accurately developed and matured over several months to provide an extraordinary sensory experience. The result is innovative, elegant & a very fine wine. The 2020 vintage produced very good qualities and a slightly below-average harvest, estimated at 8.6 million hectolitres nationwide. Weather conditions varied significantly in the growing areas. However, thanks to the sunny and dry late summer in Rheinhessen, highly ripe and very healthy grapes could be harvested within a very short period. The first white wines already present themselves accordingly aromatic and extremely fruity and the red wines show great potential. Skin contact up to 12 hours with spontaneous fermentation in stainless steel vats. Pale straw yellow with yellow reflexes colour and a nose full of clear scent of citrus, exotic aromas like papaya and passion fruit and a hint of white flowers. On the palate this is juicy and fresh with a well balanced acidity and a strongly pronounced minerality. Certified Organic & vegan.
A fluorescent Sauvignon Blanc fused with Verdejo. A striking fresh and intensely aromatic white with a unique personality & a lot of flavour. This is a spring & summer favorite. A blend of the aromatic Sauvignon Blanc (80%) and Verdejo (20%) from fruit obtained from ten year old vines in low dry yields, grown with ancestral methods from the region. Coming from Mediterranean-continentalized climate with very cold winters, and extremely hot summers that tests the resistance of these vines which. Planted on limestone soil, with a thick subsoil with the presence of carbonates and a sandy surface with clay formations which are poor in organic matter but quite healthy and permeable.
Manual harvest, in 20 kg boxes, intended to take care of the integrity of each grape, preventing it from being damaged. Once harvested the grapes undergo a cold pre-fermentation maceration process. After fermentation in stainless steel tanks, the wine is aged on its lees for around 4 months. Appearance is of a clear & bright straw-yellow colour with a nose full of fruit & white flowers reminiscent of peaches in syrup, apricots, citrus as well as tropical notes. Fresh acidity on palate, with light flavour but with unctuousness, creaminess & enough body ending with a finish of white fruit & herbs. Serve at 8-10ºC. Certified Vegan.
Hints of herbs & earthiness at the beginning, giving time & air the exotic yellow fruit develops perfectly in the glass, exciting tannic structure accompanies the juicy fruit on the palate.
A blend of Chardonnay, Sauvignon Blanc & Welschriesling on gravel & gravely loess soil. Harvested on the 8th, 20th & 21st September 2022. Fermentation on the skins for 21 days with natural wild yeast in open fermenters followed by a maceration. Aged for 4 months in old vats, amphoras & stainless steel with full yeast. One racking. Bottled unfiltered & unfined with no added sulfites.
Big in the best of senses! There are herbs and heaps of exotic fruit, juicy citrus flavors and exciting tannic structure. Super cool on its own or even more enjoyable next to some aromatic cuisine like Thai curries, grilled fish, lemon roasted chicken, oh my…
Ideal drinking temperature 12 °C. Turn bottle gently before opening. Certified organic.
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.