Pinot Gris Magnum

Pinot Gris from Rheinhessen, which shows what spontaneous fermentation and patient maturation can achieve with this grape variety — not a pleasing everyday wine, but a white wine with real backbone.

The Dreissigacker winery in Bechtheim is one of the most prestigious wineries in Rheinhessen. The family cultivates their vineyards biodynamically and consistently focuses on minimal intervention in the cellar. Spontaneous fermentation is not a trend here, but a matter of conviction.

This Pinot Gris was spontaneously fermented and then aged in two ways: 70% in stainless steel for fruitiness and vibrancy, 30% in tonneau and double-piece casks for texture and depth. It spent four months on the lees, followed by further aging on the fine lees until bottling. This is clearly evident in the glass: ripe pear and yellow apple, a hint of white peach, and a creamy, slightly nutty note from the oak. The finish is long, the acidity well-integrated, and the mouthfeel full without feeling heavy.

The magnum bottle matures more slowly than the 0.75 l bottle — those who have patience will be rewarded until 2028.
Serving temperature: 11–13 °C. Pairs well with veal schnitzel with mushroom sauce, fried halibut or a mature mountain cheese.