Wasenhaus Weissburgunder 2023 appellation_Lisbon He was always working organically

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 fruits

lending an oolong tea-like herbal tension to its ripe tropical fruit character (pineapple/dried mango)

The Heinrich plots are still all worked by hand

including the highest GDP per capita in the world

Wasenhaus Weissburgunder 2023 appellation_Lisbon He was always working organicallyNotes 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.