Time and repose are essential ingredients for making a great wine. And this is exactly what the wines find in the vaulted cellar, built in 1829. Philipp Wittmann watches over his wines under conditions of constant temperature and even humidity, as they mature in eighty wooden casks. The oldest of these barrels is from the year 1890, and has already provided shelter to many great vintages. Every cask contains the harvest of a single vineyard pa...
The Wittmann family estate has been certified organic since 1990 and biodynamic since 2004. Their vines thank these efforts with balance, the wines with depth and precision.
Gentle rolling hills rise in the countryside around Westhofen, but underneath each one are hidden millions of years of sedimentation and pressure, which have developed the widest variety of geologic formations. One can taste this in the wines.
As early as the year 1990, ...
After the harvest, the grapes are painstakingly sorted and selected in the winery, before being gently pressed. Then, the precious juice flows by force of gravity down into the cellar, six metres beneath the earth. Fermentation then takes place, exclusively with autochthonous yeasts, slowly and gently. The metamorphosis of still cloudy and sweet grape juice to dry wine is one of the greatest wonders of nature. In order for this to take place i...
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