Dreissigacker Einzigacker

Jochen Dreissigacker is shaping a new style with the maturation of Weissburgunder grapes in 500-litre oak barrels. Through its innovative spirit, the Dreissigacker team has developed a unique, independent Weissburgunder with Einzigacker, which reveals pure aromatics and enormous ageing potential. Success factors for the exciting liaison of Weissburgunder and the fine wood notes of the Tonneau barrel are time, courage and an extremely high standard of workmanship. The result is a precisely matured white wine that is particularly powerful without losing any of its elegance. A very special wine experience.

Jochen Dreissigacker is shaping a new style with the maturation of Weissburgunder grapes in 500-litre oak barrels. Through its innovative spirit, the Dreissigacker team has developed a unique, independent Weissburgunder with Einzigacker, which reveals pure aromatics and enormous ageing potential. Success factors for the exciting liaison of Weissburgunder and the fine wood notes of the Tonneau barrel are time, courage and an extremely high standard of workmanship. The result is a precisely matured white wine that is particularly powerful without losing any of its elegance. A very special wine experience.

Powerful vines – Einzigacker

The sites in Bechtheim have a particularly high proportion of limestone, which ensures the balanced, fresh taste of the grapes. The grapes for Einzigacker come from sites whose vines are at least 40 years old. The high age of the vines brings a lot of strength to the wines. The Weissburgunder grape variety requires careful vineyard management and a great deal of know-how in order to achieve outstanding results. The foundation for this is laid by biodynamic cultivation, which the Dreissigacker winery consistently pursues. For the Dreissigacker Einzigacker, the grapes are halved in early summer. The maximum yield reduction allows the grapes to ripen particularly beautifully without losing freshness. Another important success factor in the cultivation of Pinot Blanc vines is the optimal cultivation of the foliage. Here, it is important to only partially remove the leaves so that the foliage wall is well ventilated, but the grapes are also sufficiently protected from too much sunlight and rain.

Gentle ageing for unique results

After the selective harvest by hand, the grapes are transported to the winery in small unit containers. Once arrived, they are allowed to cool overnight before they are pressed by foot the next day. The berries now steep in their own juice for a few hours, after which they are gently pressed. At every stage of the vinification process, the Dreissigacker winery places particular emphasis on high standards of craftsmanship and gentle, careful handling of the grapes - the basis for outstanding Dreissigacker wines. After sedimentation, the juice is filled into 500-litre oak barrels and fermented spontaneously. The wine then matures on the lees for at least 1.5 years.