A Wine That
is made from the humble (and often misunderstood) 'Gutedel' grape - for many locals a grape used best as a 'spritz' on a hot summer day. Gutedel, better known as Chasselas in the French Alps can be boring and bland or (when put in the right hands) can revive as a fascinating, light and characterful wine. At Wasenhaus, this means picking from old vines, using low yields and macerating the skins with the pressed juice for a few days to 'infuse' flavour..
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- Winemaker: Wasenhaus
Where and How?
Chasselas or Gutedel from vineyards in Staufen im Breisgau. Two thirds of the grapes are directly pressed and fermented in wooden barrels. The other third is macerated on skins for 8 to 9 days with a couple of manual push downs. After pressing the juice ferments in wooden barrels for at least 6 months before being bottled without filtration.
The Winemaker: Wasenhaus
Alexander Götze, a landscaper-turned-winemaker, and Christoph Wolber, who’d decided that viticulture was the most exciting form of agriculture, had each found their own way to Meursault. There, they would become united in a new mission: to see if they could create some Burgundian-inspired magic of their own, in Germany.