Grapes are picked early and hand-harvested as whole bunches. The first fermentation occurs in temperature-controlled stainless steel tanks with native yeasts. The fermentation is stopped by chilling and filtration of the base wine once residual sugar hits 24 grams. After tirage the wine spends 15 months on lees in bottle, with no sugar or dosage added. It is bottled as a Brut, but contains just 4-6 grams of residual sugar.
Notes on the producer
Born in Leiwen in the Mosel in 1980, Andreas Bender first learnt about soil, viticulture and terroir from his father, a vine propagator, and made his own wine when he was just thirteen years old. He knew from an early age that this is what he wanted to do for the rest of his life. Andreas went on to study at Geisenheim and spent a few years working for different wineries in Germany, France, Italy and the USA before starting his own project with his family’s vineyards in 2008. His philosophy is really quite unique in the world of German wine: instead of following the widely accepted German model whereby top single vineyards are vinified and bottled separately, he blends them according to three different styles: Dajoar, Paulessen and Hofpäsch. While on the one hand his ideas are very modern, when it comes to winemaking itself, Andreas is very committed to tradition: he believes careful cellar work, simple winemaking methods and natural fermentation.