Wunderwerk Pinot Gris Magnum 2022

The grapes for Dreissigacker Wunderwerk Pinot Gris come from biodynamically cultivated top sites in Bechtheim. The humus-rich soils of limestone and loess loam provide the optimal basis for the Pinot Gris grape variety. The Pinot Gris vines for Wunderwerk are now between 15 and 20 years old, with correspondingly deep root systems. This ensures complexity and depth in the wine and makes the Wunderwerk Pinot Gris from the magnum particularly suitable for aging.

To improve quality, the Wunderwerk grapes are halved in early summer. This gives the berries enough space to develop freely, without crushing each other, and to absorb the full power of the vine. During selective hand harvesting, they are carefully placed in small uniform containers and, upon arrival at the Dreissigacker winery, gently pressed with the feet. After up to 10 hours on the mash, the grapes are gently pressed in several passes over several hours.

The same care taken in the vineyard is also applied during the winemaking process in the cellar. As is customary at Dreissigacker, gentle handling throughout all stages of winemaking is of utmost priority. The precious grape material for the Wunderwerk Grauburgunder is transported exclusively by gravity, that is, with the help of natural fall pressure. We deliberately avoid using pumps, as they would unnecessarily stress our wines. Furthermore, we do not use any treatment agents during the entire processing. To create optimal conditions for the natural yeasts and the subsequent spontaneous fermentation, the must is pre-clarified by short sedimentation. This preserves the natural yeast flora.
The Grauburgunder is aged 100% in Tonneau oak barrels. We use both new and repeatedly filled 500-liter Tonneau barrels. The varying use ensures a rounded roast aroma and helps the wine achieve a special harmony. Furthermore, wines aged in wood benefit from long storage – and so does the Wunderwerk Grauburgunder. The Grauburgunder rests on its full lees for approximately 9 months, then on its fine lees until bottling. Through aging in wood and long yeast contact, the wine develops optimally and harmoniously and is particularly age-worthy.