Weingut Dautel Weissburgunder

No destemming, crushed and pressed, with some skin contact, but depends on the vintage. In 2017 it was minimal. Naturally fermented in stainless steel and in steel on the full lees for 5-6 months before racking and bottling. There is no lees stirring here “I want to do as little as possible to disturb the lees. I love to work with yeast, but you must be gentle.” Says Christian.

Christian Dautel is only the second generation at his family winery to estate bottle wines in Württemberg. While the family history for grape growing goes back 500 years, most growers in this region sent their fruit to the coop. Christian’s father Ernst was one of the first in this region to start bottling wines, leading with Spätburgunder (Pinot Noir), Lemberger (Blaufränkisch), Weissburgunder (Pinot Blanc) and Riesling.  Today, Christian follows his father in the cellar and after stints in Burgundy and Oregon, Christian is making some of the best wines in the region.