Sourced from Wittmann's Westhofen estate vineyards on heavy clay-marl with limestone influences. Biodynamically farmed old vines; hand-harvested, gently pressed whole clusters. Spontaneous fermentation in stainless steel or neutral oak with extended lees aging. Bone-dry style (<4g/L RS) showcasing Rheinhessen's southern Wonnegau terroir at 12.5% ABV.
Tasting Notes
Pale yellow-green; green apple, lime zest, white peach, wet stone, elderflower, chalk dust. Medium-bodied with laser acidity, salty minerality, citrus pith, herbal length, and vibrant saline finish.
Serving and Cellaring
Serve at 10-12°C in tall white wine glass; no decanting. Drink 2026-2030; pairs with freshwater fish, goat cheese, Asian seafood dishes, or light poultry.
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