NV von Winning Riesling Sekt Extra Brut, Pfalz, Germany
There are 13 units left in stock.
ABOUT THIS WINE:
Riesling extra brut ferments in stainless steel, to a small extent in wood and then traditionally in the bottle, where it matures on the yeast for 1.5 years. Perlage and acidity are in the best balance, only 12% alcohol and a very delicate Riesling aroma underline its elegance. A favorite of our customers from Tokyo to New York.
Vineyard: selection of different vineyards in and around Deidesheim. Soil: chalky, loess-clay soils and red sandstone. Fermentation & Elevage: Stainless steel tanks used for first fermentation, then secondary fermentation in the bottle. Left on the lees for 24-28 months.
ABOUT THIS PRODUCER:
The fact that this estate is crafting some of the very best dry wines in Germany is no fluke, rather a result of nearly obsessive winemaker Stephan Attman’s commitment to both dedicated cultivation of Deidesheim and Forst’s best sites and meticulous work in the cellar. Von Winning maintains some of the oldest parcels in Grosses Gewächs vineyards smattered across Forst, Deidesheim, and Ruppertsberg. Attman’s every decision is informed by great enthusiasm and experiences at estates in the Cote d’Or and abroad. For example, Attman’s newer vines are planted at a very high vine density- 9500 vines per hectare, as opposed to the typically under 5000. This creates competition amongst the vines, forcing the roots to grow deep, naturally reducing yields. Attman has adopted the single cane trellising system, prevalent in Burgundy, and Grosses Gewächs wines ferment in 500mL French barrels. Von Winning practices organic and sustainable viticulture.
Attman describes his winemaking as “not doing the wrong thing at the wrong time.” The estate’s premium wines are treated with a minimalist approach and with the highest respect in the cellar. Gentle clarification, natural and spontaneous fermentation and the abandonment of fining agents create wines with a distinctive indigenous and very elegant style. Pumping the juice or wine is never necessary in the gravity flow winery, allowing for minimal, and gentle vinification.