Cuvee Weiss

Cuvée weiß 2022

Region: Rheinhessen, Germany

Grape: Bacchus, Huchselrebe, Pinot Gris, Pinot Blanc, Muller-Thurgau, Sauvignon Blanc

Color: Orange

A moist, classic orange that you'll want to savor slowly.

Aromas of apricot jam, kumquat and jujube.
The attack is slightly bitter from orange peel, with a lingering tropical fruit finish.
A medium-bodied orange wine with just the right amount of flavor.

The six varieties are fermented whole bunch, 40% is fermented for 10 days and then pressed, and 60% is pressed directly, and then fermented and aged for 11 months in old barrels and stainless steel tanks.

[Producer information]

Rheinhessen is Germany's largest wine-producing region, with a total cultivated area of ​​26,600 hectares. It borders the meandering area known as the "knee of the Rhine" near Mainz and is known for its diversity of cultivated varieties.

Thanks to the diverse soil and microclimate, the grape varieties grown in Rheinhessen are truly diverse, but another new feature of this region is the emergence of a succession of ambitious young people who will lead the next generation.
The village of Westhfen, located in the southeastern part of Rheinhessen, has a warmer microclimate than the previous three areas due to the influence of the Rhine River, which flows north and south less than 10km east. The soil is made up of loess and limestone. Weingut Bergkloster has been cultivating grapes and making wine in this area for generations, and has protected 8 hectares of vineyards there.

Jason, the next head of the family, is a bright, straightforward man who is always smiling. He is very generous, but also has a strong will that is evident in his character. He is truly a fine young man.
He studied brewing at Geisenheim University (graduating in 2013), returned to his hometown, and brewed his first VTG in 2014. From that year on, he steadily gained experience at home while also training at Weingut in Germany and Austria.

His parents had converted the vineyard to bio in the early 2000s and it was certified with the EU Bio Logo in 2006, so he started out in a privileged environment. In 2017, after completing all of his training at Weingut, he inherited the 2.5ha vineyard from his parents and began to focus entirely on growing grapes and making wine at home.
His philosophy is to "respect nature to the utmost, trust nature and microorganisms in the process of growing grapes and in the cellar, and never intervene or interfere with anything unnecessary. Add nothing but love and passionate energy."
In terms of brewing, we have been using the so-called 0/0 method, which means no clarification, no filtration, and no sulfite addition, since 2017.