From planting to bottling, the bedrock of the Wittman estate is love for and respect of the land.

Vineyard work is manual to protect growing vines and to preserve the delicate qualities of the grapes. Certified organic since the 1980s and biodynamic since 2004, the aim is the best grape quality possible for highest-standard wines.

In the winery, owner and cellarmaster Philip Wittmann applies slow fermentation and cool temperature maturation, allowing terroir and varietal typicity to shine. Wines mature in wooden casks in a cellar that dates back to 1829. Riesling is the mainstay; Philip admires its transparency in the glass through which it speaks of its origin.

Wittman joined the VDP in 1999 and its annual output is 150,000 bottles

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