COLOUR
White
TYPE
Still
VINTAGE
2022
GRAPE
Riesling
PRODUCER
Weingut Alexander Gysler
REGION
Rheinhessen
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Gysler Weinheimer Hölle Riesling trocken is a distinguished single-vineyard wine from the Rheinhessen region of Germany. Produced by Weingut Alexander Gysler, a winery committed to certified organic and biodynamic practices, this Riesling hails from the Weinheimer Hölle vineyard. This specific parcel is a warm, south-facing, and wind-exposed hillside characterized by its unique Rotliegend soil – a sandstone weathering soil rich in iron, dating back approximately 285 million years. This soil composition is known to impart a distinct herbal-vegetative character and a flinty minerality to the wines. The vines in this vineyard are old, averaging around 40 years of age, contributing to the concentration and complexity of the grapes. While not a VDP member, Gysler internally considers this top-tier single-vineyard wine to be of 'GG' (Großes Gewächs) quality, reflecting its exceptional status within their 'Klangwerk' reserve range.
ALCOHOL
12.5%
AVG. PRICE
€45
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
The Weinheimer Hölle vineyard soil is Rotliegend sandstone, over 285 million years old.
Fact 02
Gysler is Demeter certified biodynamic and part of the 'Message in a Bottle' group.
Fact 03
Grapes are harvested at Auslese ripeness but fermented completely dry.
Fact 04
The wine spends 12 months maturing on its full lees for added complexity.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Weinheimer Hölle Riesling trocken is crafted with a strong emphasis on natural processes. The grapes are hand-picked through strict selection ('Handlese') late in the season, harvested at sugar ripeness typically associated with Auslese, yet fully fermented to a dry finish. Viticulture is certified organic since 2007 and biodynamic since 2008. Vinification involves 100% spontaneous fermentation using indigenous wild yeasts. The wine then undergoes an extended aging period of 12 months on its full lees ('Vollhefe'). A significant portion, 65%, of the wine is matured in large, neutral oak casks ('Stückfass'), while the remaining 35% is aged in stainless steel tanks. This combination of traditional and modern aging techniques aims to preserve the wine's vibrant fruit, mineral complexity, and textural elegance.
