Dreissigacker Pinot Blanc 2025

The grapes for the Dreissigacker Pinot Blanc come from biodynamically farmed vineyards in the Bechtheim sites Heilig Kreuz, Rosengarten, Geyersberg and Stein, and from the Westhofen Morstein. Uncompromising selection in the vineyard ensures that only fruit of the highest quality is processed. The hand harvest is carried out with the greatest care. Immediately after picking, the grapes reach the winery in small crates and are trodden gently by foot, so that the juice can macerate finely with the skins before being pressed gently over several hours.

Fermented spontaneously, the Pinot Blanc lay 70 per cent in stainless steel and 30 per cent in wood, aged in both large cask and tonneau. After five months on the full lees it rested on the fine lees until bottling. In blending, the different parcels were brought together into the Dreissigacker Pinot Blanc. Reductive ageing in steel gives fruity notes of pale yellow fruit, while the time on the full lees in wood lends the wine harmony and fullness. Ageing on the lees gives the Dreissigacker Pinot Blanc a fine depth. As a food pairing we suggest a fillet of skrei on root vegetables with boiled potatoes and a little herb oil; the aromatic fish harmonises beautifully with the fruity notes of the wine. Simpler but just as good is a toasted wholemeal avocado sandwich with parsley and walnut pesto and freshly ground pepper.

As a sophisticated food pairing for the Dreissigacker Weissburgunder, we recommend a fillet of Skrei with root vegetables, boiled potatoes, and a touch of herb oil. The aromatic fish harmonizes excellently with the fruity aromas of the Weissburgunder. A simpler but equally delicious option is a toasted whole-grain avocado sandwich, refined with parsley-walnut pesto and freshly ground pepper, which also pairs well with this wine.

Fine, delicate and precise in style. For when restraint becomes the strength, in the glass and in the moment.