Chardonnay

Chardonnay from Rheinhessen – that sounds unusual, but it works convincingly here. Dreissigacker demonstrates what biodynamic cultivation and consistent craftsmanship can achieve with this grape variety.

The winery cultivates its vineyards around Bechtheim and Westhofen biodynamically – without synthetic interventions, focusing on living soils and healthy grapes. The grapes are harvested by hand, spontaneously fermented, and then aged on the lees for seven months . Maturation takes place entirely in oak barrels, followed by further aging on the fine lees until bottling.

The result: a Chardonnay with a creamy texture and remarkable depth. The nose offers ripe pear, white peach, and a hint of roasted hazelnut from the oak aging. On the palate, it displays richness without heaviness – the spontaneous fermentation brings vibrant acidity that keeps the wine fresh despite the oak. The finish is long, slightly buttery, with a mineral note.

Serving suggestion: Serve at 12–14 °C. Pairs well with veal medallions with mushroom sauce, grilled salmon, lobster bisque, or a mature Brie de Meaux. It is also enjoyable as a standalone aperitif.