Dense, complex aromas, concentrated fruit. Silvaner for specialists.
Grape variety: Sylvaner
Region: Würtemburg, Germany
Soil: Calcareous marl with pebbles of limestone and clay (known in Burgundy as marne blanche) formed by corals and marine life that thrived toward the end of the Jurassic period.
Average Vine Age: 60 years
Farming practices: Uncertified by any authority, Helmut Dolde is guided by his dedication to caring for the wild, alpine terroir he wants to preserve for future generations. Helmut eschews the organic movement—because it allows the use of copper sulfates—and focuses instead on leaving the soil in a better condition than he found it. A former scientist, he’s constantly experimenting with synthetics that do less harm and are more biodegradable than treatments allowed under certain organic certifications.
Vinification: 24 hour cold soak then pressed and fermented with natural yeasts in stainless steel for 3-4 weeks.
Aging: Aged 6 months on lees in steel tanks; 10% is aged in new barrels.