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Weingut Höfflin Biologisches Weingut Inh. Matthias Höfflin
Schambachhof,
79268
Bötzingen
Germany
Germany
This company is co-exhibitor of
Bioland LV Rheinland-Pfalz/Saarland e.V.
Location
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Matthias Höfflin
Carmen Heisler
Kaylie Magestro
Our range of products
Product categories
- 01 Wines (according to cultivable areas)
- 01.07 other wines
- 01.07.05 Organic wines
Organic wines
Our products
Product category: Organic wines
Natural wine at its Best: Mash-Fermented Gewürztraminer
Translated from German
"We have never had such a Gewürztraminer in our glass before," enthused the wine guide's experts about our 2018 mash-fermented Gewürztraminer Prestige. "A whole bundle of the finest floral notes from verbena and mint to jasmine blossom," delighted the wine experts, "far from the often overloaded fragrance bombs from this old bouquet variety." Falstaff's tasting session was also very enthusiastic: "The Gewürztraminer Prestige fascinates with its noble tannins and its extremely animating and elegant nature".
The recipe for success of this natural wine comes from working with the natural preservatives in the berry. The grapes were fermented with the vineyard's own yeast on the mash. After the two-week mash fermentation, the wine rested on the full yeast for another nine months. Only shortly before bottling was there a minimal sulphur added for the first and only time, so that the multi-layered fruit was preserved.
"We have never had such a Gewürztraminer in our glass before," enthused the wine guide's experts about our 2018 mash-fermented Gewürztraminer Prestige. "A whole bundle of the finest floral notes from verbena and mint to jasmine blossom," delighted the wine experts, "far from the often overloaded fragrance bombs from this old bouquet variety." Falstaff's tasting session was also very enthusiastic: "The Gewürztraminer Prestige fascinates with its noble tannins and its extremely animating and elegant nature".
The recipe for success of this natural wine comes from working with the natural preservatives in the berry. The grapes were fermented with the vineyard's own yeast on the mash. After the two-week mash fermentation, the wine rested on the full yeast for another nine months. Only shortly before bottling was there a minimal sulphur added for the first and only time, so that the multi-layered fruit was preserved.
About us
Company details
Everything needed to make wine exists inside the berry. This is our core belief. In order to allow the fruit and all its natural beauty to shine through, we are committed to using spontaneous fermentation, longer resting times on the lees, and unfiltered bottling. These practices result in wines with a fine structure, backbone and pristine aromas. We rely as much as possible on the fruit’s own preservatives, tannins and yeasts.
In our WeinWerkstatt, we go even further by reducing or eliminating the use of sulfites, utilizing the benefits of a long mash-fermentation, as well as longer resting times on the lees.
The terroir of our vineyards is absolutely ideal for this. Our soils are balanced, healthy, and organic. This allows the grape to extract and utilize the soils rich qualities. The resulting wine provides a true sense of place.
The Schambach Valley is on the eastern edge of the Kaiserstuhl and has been using organic farming methods for more than 40 years.
In our WeinWerkstatt, we go even further by reducing or eliminating the use of sulfites, utilizing the benefits of a long mash-fermentation, as well as longer resting times on the lees.
The terroir of our vineyards is absolutely ideal for this. Our soils are balanced, healthy, and organic. This allows the grape to extract and utilize the soils rich qualities. The resulting wine provides a true sense of place.
The Schambach Valley is on the eastern edge of the Kaiserstuhl and has been using organic farming methods for more than 40 years.
Company data
Foundation1987