Weißburgunder Zeller Karlspfad

Pinot Blanc needs the right soil — and in Karlspfad it is: limestone with clay and loam components at the foot of the Zeller Berg, a site with historical roots and a noticeable slope.

Schwedhelm Winery harvests the grapes at peak ripeness, paying particular attention to balanced acidity. What follows is a meticulously crafted winemaking process: 14 hours of skin contact, spontaneous fermentation in large oak barrels, multiple bâtonnage on the lees—and lees aging until the end of June. This time on the lees is what shapes the wine.

In the glass, the Karlspfad displays a creamy smoothness, kept in motion by a lively acidity. This is complemented by delicate toasty aromas from the oak barrel and a eucalyptus-like spiciness on the finish, which adds depth and length. Not a broad, buttery Burgundy—but a structured Pinot Blanc with real backbone.

• Dishes: Veal sweetbreads, sole fillet with caper butter, aged Gruyère cheese
• Temperature: 10–12 °C
• Drinking window: now until 2028