COLOUR
White
TYPE
Still
VINTAGE
2022
GRAPE
Grauburgunder
PRODUCER
Weingut Thörle
REGION
Rheinhessen
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Weingut Thörle, located in the Saulheim municipality of Rheinhessen, Germany, has been a family-run estate since 1517. Since taking the reins in 2006, brothers Christoph and Johannes Thörle have elevated the winery to international acclaim. They champion a philosophy of minimal intervention, allowing the unique limestone-rich soils of their vineyards to speak directly through the wines. This Natural Grauburgunder represents their avant-garde exploration of Pinot Gris, sourced from some of the estate's oldest vines situated just above the prestigious Hölle grand cru vineyard. By embracing ancient techniques and rejecting modern additives, the Thörle brothers craft a wine that challenges conventional expectations of German white wines, offering a bridge between traditional craftsmanship and modern natural wine movements.
ALCOHOL
12.0%
AVG. PRICE
€19
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Though legally classified as a white wine, its extended skin contact gives it a striking, cloudy coppery-pink color.
Fact 02
The Thörle brothers practice 'kontrolliertes Nichtstun' (controlled inactivity), allowing nature to guide the winemaking.
Fact 03
It is classified as Deutscher Landwein to bypass rigid regional tasting panels that often penalize unfiltered natural styles.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this cuvée is defined by deliberate, controlled inactivity. Sourced from organically farmed, old-vine Grauburgunder grapes, the fruit is hand-harvested with meticulous selection. The grapes undergo an eight-day skin-contact fermentation (mash fermentation) using only spontaneous, wild yeasts, a technique typically reserved for red wines. This extended maceration extracts both its distinctive copper hue and fine structural phenolics. Just before fermentation completes, the must is gently pressed and transferred into traditional, large German oak casks (Stückfass). The wine then ages for 10 to 11 months on its full lees (Vollhefe) to build texture and complexity. It is bottled completely unfiltered, unclarified, and with zero added sulfur dioxide.
