2024 Weingut Wittmann 100 Hügel Riesling trocken BIO
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| Type of Wine | |
|---|---|
| Country | |
| Region | |
| Appellation | Rheinhessen (Appellation) |
| Winery | Weingut Wittmann |
| Vintage | 2024 |
| Grape | |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2025 - 2029 |
- Buy 6 for 11.95 9.88 each and save 6%
Description
The grapes for this wine come from organically farmed vineyards of Weingut Wittmann and from those of surrounding winegrowers in Westhofen. The name of the wine refers to the fertile hills in the south of Rheinhessen, the 'home' of Philipp Wittmann. This Riesling is a fine example of a 'modern classic': elegant with an invigorating freshness and notes of grapefruit and peach.
A beautiful Riesling from one of the most famous winemakers. In the glass the wine is pale yellow with a light green haze. In the nose wonderfully fresh with peach and grapefruit. In the mouth lots of juice against the beautifully ripe acids with a mineral finish. The Wittman 100 Hügel Riesling trocken is a wonderfully juicy Riesling for the aperitif or with a nice salad. The Wittmann Riesling is biodynamically made with organic certification. The winery has already been named the best winemaker in Germany several times.
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address. Need advice on finding the ideal wine for your dish? Click here for our exclusive Sommelier. Free for customers of Grandcruwijnen.
1. Thai salad with chicken, lime and coriander
The fresh acidity of the Riesling cuts through the spicy dressing, while lime and coriander enhance the citrus character of the wine. The juicy chicken makes it accessible and balanced.
2. Baked cod with leek and mustard sauce
The mild fish and creamy sauce provide a soft base for the wine's tight acidity. Mustard and leek provide a slightly spicy, earthy touch that complements the minerality of the Riesling.
3. Quiche with goat cheese, spinach and lemon zest
Goat cheese and Riesling are a classic combination. The fresh notes in the wine balance the creamy character of the quiche, while lemon zest provides an extra fresh connection.
4. Roasted chicken with fennel and orange
The fennel and orange provide sweet-fresh accents that complement the fruitiness of the wine. The juicy chicken provides structure without overwhelming the wine.
5. Sushi with salmon and avocado
The soft structure of salmon and avocado calls for a wine with tension and purity. The acids of the Riesling cleanse the palate and make the whole feel light and elegant.
6. Scallop tartare with apple and dill
Raw scallops demand finesse, and the fresh apple and dill complement the citrusy profile of the wine perfectly. The mineral freshness in the Riesling accentuates the clean, marine notes of the dish.
Specifications
| Type of Wine | White |
|---|---|
| Country | Germany |
| Region | Rheinhessen |
| Appellation | Rheinhessen (Appellation) |
| Winery | Weingut Wittmann |
| Grape | Riesling |
| Biological certified | Yes |
| Natural wine | No |
| Vegan | No |
| Vintage | 2024 |
| Drinking as of | 2025 |
| Drinking till | 2029 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Screw cap |
| Promotion | Tier Price |
| Tasting Profiles | Aromatic, Floral, Fresh, Fruity, Light, Mineral, Tense, White fruit |
| Drink moments | Borrelen, Met vrienden, Summer party, Terras, Voor alledag |
Wijnhuis
Located in Westhofen in the Rheinhessen wine region, Weingut Wittmann produces biodynamic wines with terroir expression and extreme precision. The Wittmanns and their ancestors have been wine growers in Westhofen since the 17th century. The experience of some 350 volumes of more than 15 generations is great in the priceless heritage of the family. Time and rest are essential ingredients for making a good wine. And this is exactly what the wines get in abundance in the vaulted cellar, built in 1829. Winemaker Philipp Wittmann watches over his wines, under constant temperature and humidity conditions, while maturing in 80 wooden barrels. The oldest of these barrels is from the year 1890 and has already housed many great vintages. Each barrel contains the harvest of 1 single vineyard plot.
Star winemaker Philipp Wittmann (responsible for the cellar and export), together with father Günther (vineyards) and mother Elisabeth (sales), have built a fantastic wine company in Westhofen, Rheinhessen. Since 1990, work has been done biologically and later biologically dynamically. The starting point for the wines is therefore: terroir expression through healthy soil. A low yield per hectare, manual selection of the best grapes and a very slow vinification with natural yeasts without the addition of sulfite on large wooden feeds do the rest. The house is 'the standard' for Rheinhessen and now also a standard for German white in general. This is evident from the enormous flow of international valuations that the wines receive, both higher and lower. For example, Philipp has already twice been named the best white winemaker in Germany by the authoritative Eichelmann in 2003 and 2013. In 2014 he received the same title from Gault Millau. Philipp is married to Eva Clüsserath who owns her own wine estate in the Moselle. Philipp is said to hate August: he has to divide his Grosse Gewächse. This is especially annoying because the demand is increasing and the supply is small. So he actually has too little for everyone. Not surprising, given that his GGs earn up to 96 points from Parker, he was crowned Germany's best white winemaker twice by Eichelmann, winemaker of the year at Gault Millau in 2014, and at Schlemmer Atlas in 2015 and annually in Mainz during the GG tasting as one of the very best!
Wittmann has consistently opted for quality, which means that he only releases the finest fruit from his vineyards as GG. The rest goes in the Westhofener and even the Riesling Trocken is partly made with this noble fruit.