Wasenhaus Weissburgunder 2023 appellation_Lisbon and fruits

and fruits

He was always working organically but he went fully natural in the cellar and stopped using sulfur in 2017 after inspired visits to winemakers Ewald Tscheppe of Werlitsch

and the rare Keknyelú and Rószakö

criticizing rules that ‘standardize’ winemaking and pushing to improve farming practices across the region

Wasenhaus Weissburgunder 2023 appellation_Lisbon and fruitsNotes from the winemakers: Pinot Blanc from volcanic soil on the Kaiserstuhl and some loess plots south of Staufen. Direct pressed as whole clusters and fermented in used barrels of different sizes (300 600L). Aged for one year on the full lees in barrel and another half year in stainless steel on its entire lees.