About This Product :
The Grape:
100% Weissburgunder (aka Pinot Blanc )
“Weiss” means “white” in German. “Burgunder” means “From Burgundy.” Since Pinot Blanc comes from Burgundy, it makes a lot of sense… if you think about it.
“Trocken” means “dry.”
The Appellation:
Mosel, Germany (Trier)
The Wine:
Light and dry, a pleasantly drinkable Burgundy-style wine with incredible minerality and expression of terroir. Some years there are citrus notes and some years a hint of green apple depending on the heat, but never overwhelming the minerality. Ideal for warm summer nights on the terrace, or for everyday drinking pleasure.
Alcohol: 12% vol
Acid: 6 g/l
Residual sugar: 8 g/l
The Vineyard:
The grapes for this wine are from Deutschherren-hof owned vineyards, around 2km from the winery, Vineyards are called Jesuiteniwingert and Burgberg.
Soil is comprised of blue slate with good water capacity, and some clay layers.
Yeild: 82 hl/ha
The Vinification:
Left juice in contact with skin for 8-12 hours, and pressed gently afterwards. Fermented without temperature peaks in stainless steel, and fermented until dry (trocken). Left on the yeast until February, gently filtered once, and bottled at the end of February. No oak.
Recommended Pairing:
Serve chilled with light dishes. Excellent with sushi.
This Weissburgunder is the best seller in the summer months at the winery.
The Winery:
The Deutschherren-hof winery is a traditional family-run business in Trier, renowned nationwide for its production of high-quality Riesling and Burgundy wines. Since 2019, Sebastian Oberbillig, a winemaker and trained oenologist, has been managing the winery in the sixth generation. The vineyards are spread across 12 hectares on the outskirts of Trier.
Sebastian and Albert, son and father winemakers, are convinced traditionalists, but they are equally convinced that this alone is not enough: Constantly questioning individual work processes and the courage to innovate – always with the necessary respect for the tried and tested – form the basis of their passion.
Wine is made in the vineyard: organic fertilization with manure, winter cover and compost are just as natural at the Deutschherrenhof winery as low vine yields and selective hand-picking.
In the cellar, their motto is “Controlled inactivity.” The tanks are made of stainless steel and temperature-controlled. The grapes are processed using state-of-the-art technology to preserve as many fruit aromas as possible. Despite this, the two winemakers are no tech geeks, and the cellar is merely a means to an end: to capture the potential of their vineyards in the bottle.
“Winemaking is a matter of feeling. Equanimity is very close to the urge to act. A feel for the material is the most important thing. This cannot be learned; it can only be experienced.”
