Weissburgunder Tonneau

Six hours of maceration, then 18 months of full lees aging in the tonneau — the Weissburgunder from Dreissigacker shows what the grape variety can achieve when given time and wood.

The Dreissigacker winery is located in Bechtheim in Rheinhessen and has been consistently practicing organic viticulture for years. The grapes for this wine were selectively hand-harvested and gently transported to the cellar—an approach that culminates in aging in tonneau barrels.

In the glass, this white wine reveals itself with substance: the typical varietal notes of white peach and acacia blossom are complemented by hazelnut and delicate vanilla from the extended oak aging. The 18 months on the lees lend the wine creaminess and texture without overpowering the floral lightness of the Pinot Blanc. The finish is long, slightly spicy, with well-integrated acidity.

Serving temperature 12–14 °C. Pairs well with veal medallions in cream sauce, scallops with butter sauce, or a robust Munster wine. Best enjoyed between 2024 and 2028.