Weißburgunder Zeller Karlspfad

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

Weingut Schwedhelm harvests the grapes fully ripe, but explicitly pays attention to balanced acidity. What follows is artisanally precise vinification: 14 hours of skin contact, spontaneous fermentation in large wooden barrels, multiple bâtonnage on the full lees — and lees aging until the end of June. It is this time on the lees that shapes the wine.

In the glass, the Karlspfad shows a creamy melt that a lively acidity keeps in motion. Added to this are fine roasted aromas from the wooden barrel and a eucalyptus-like spice on the finish, which provides depth and length. Not a broad, buttery Burgundy — but a structured Pinot Blanc with real backbone.

• Food: Sweetbreads, sole fillet with caper butter, aged Gruyère
• Temperature: 10–12 °C