Weingut Seckinger

Here’s a biodynamic Pfalz producer taking cues from the natural Chablis and Jura ouillé or topped-up contingent, as it digs into the terroir of their historic vineyards of mostly red sandstone (buntsandstein). Aber hallo! Seckinger’s making some outstandingly rakish Riesling – bone dry, hazy and savoury!

From the beginning, Seckinger re-invested resources to acquire and restore historic vineyards using biodynamic farming.  Currently, they have a total of about 20 hectares, spread out in several small single vineyards, with a mix of red sandstone, marl, and limestone soils.

Whole-clusters maceration for 10-12 hours; then it’s free run juice and a continuing of the spontaneous fermentation. There is nothing technical going on here; there are no temperature controlled tanks. Depending on the barrel, some are topped up, others are left to create a controlled oxidation. The sulphur is not demonized here, but reduced to an absolute minimum and only used when the wines demand it.