MINIMALISM, KNOW-HOW AND IN-HOUSE NATURAL YEAST

Burgundy wines are cultivated over half on the mineral rich soils of the terraces and will be added by some fungus resistant grape varieties. Oberbergener Winzer have been using organic products in winemaking in the cellar since 2015. The wines are all purely vegan and naturally dry vinified.

OUR HERITAGE IS THE FOUNDATION OF OUR CRAFT

Winzer Wolfgang Schupp and his team have been relying on a natural and minimalist vinification for years. The use of organic yeast and other organic, sustainably produced products follows the goal of bringing the best of the grapes into the bottle. The result is the vinification of multifaceted and above all durable wines. From the well-known vineyard "Oberbergener Baßgeige" was also selected an in-house natural yeast, which is an ideal partner for the safe production of strong burgundy. Mineral-rich volcanic soils, pure grape qualities paired with craftsmanship and minimalist cellar technology result in independent and characteristic wines of extraordinary variety and persistence. A MUST for all burgundy connoisseurs or those who still want to become.

2020 PINOT NOIR

VINIFICATION: Selected grapes, carefully handpicked. Fermented in open top fermenters on full skin with gentle pigeage for 10 days. Fermentation with wild organic yeasts and following malolactic fermentation. Soft press and ageing on small and traditional large ovals for 18 months.

SENSORY PROFILE: A classicial full bodied and juicy Pinot Noir type from the Kaiserstuhl. In the nose fruity aromas of black plum and cherries accompanied by savoury notes of forest floor and cardamom. On the pallet soft and mouth filling notes of black cherries. Long savoury finish.

2022 PINOT GRIS

VINIFICATION: Handpicked and selected grapes from the loess terraces of the Kaiserstuhl. Soft press and cold settling. Fermentation with organic wild yeast with malolactic fermentation: 20% in small French barriques and 80% in traditional large oak ovals. Ageing on the fine lees for six months without any Sulphur.

SENSORY PROFILE: Fragrant notes of lilac and vanilla notes in the nose. On the palate dry with fine acidity with fresh notes of Cox Orange and quince. An ideal food companion. Long-lasting and mineral finish, great shelf life. Perfect match to steak, game and lamb dishes.

2022 CHARDONNAY

VINIFICATION: Handpicked and selected grapes. Soft press and cold settling without enzymes. Fermentation with organic wild yeast with malolactic fermentation: 20% in small French barriques and 80% in 500L Tonneaux, ageing on the fine lees for six months without any Sulphur.

SENSORY PROFILE: A pure chardonnay grown of loess and black volcanic rock. Hints of papaya companined by notes of burned matches. On the palate, a balances of fresh flavours of melon and savoury wood characters accompanied by creamy hints of the lees ageing. Still too young.

2022 PINOT BLANC

VINIFICATION: Handpicked and selected grapes from the loess terraces of the Kaiserstuhl. Soft press and cold settling without enzymes. Fermentation with organic wild yeast with malolactic fermentation: 20% in small French barriques and 80% in traditional large oak ovals. Ageing on the fine lees for six months without any Sulphur.

SENSORY PROFILE: Fine fragrance of yellow plum accompanied by juicy pear. On the palate dense with great length and invigorating acidity and mineral finish. Presents also refreshing notes of ripe apples with lime rounded off with a subtle creamy note. In the finish perfectly integrated acid and long lasting.