Wittmann is based in Westhofen, the heart of southern Rheinhessen, surrounded by some of the region’s best vineyards. The Wittmans are not exactly newcomers to the area, having made wine here since 1663, and perhaps this gives them a sense of responsibility for the soils in their vineyards: they were pioneers in adopting organic methods in 1990. A conversion to biodynamism followed in 2004, and Philip Wittmann reports that his wines now have more character and depth. The estate makes wine from a number of varieties, but predominantly Riesling. Most holdings are in Westhofen, but like their colleague Klaus-Peter Keller, they also have vineyards in Nierstein.
A little bit of skin contact for the 2017 Weisser Burgunder adds structure to this fresh, bitter lemon-scented, mineral-driven wine. This also has tons of white peach and green and yellow apple to offer, and we would like to recommend it to anyone liking their village Chablis as an alternative. Simply delicious!