Rheinhessen - Weingut Bruder Dr. Becker Flashcards
Weingut Bruder Dr. Becker Bio
Lotte Pfeffer and Hans Müller took over Weingut Brüder Dr. Becker from Lotte’s father in 1984. By then, organic agriculture had been practiced since the mid-1970’s on the eleven hectares of land, mainly at the base of the slopes of the Rhine. They sowed clover, grass, herbs and spread natural fertilizers and compost to improve not only the soil’s natural fertility but also the grape’s resistance. It is a habitat that attracts useful insects, which help to combat destructive pests. By 2003, after manhy years of trying, Hans and Lotte have convinced and helped all the wineries in Ludwigshöhe to convert to organic agriculture, thus creating a real organic ecosystem in the region! The vineyards sit in Rheinhessen on the terraced slopes of weathered limestone and loess soils, facing mostly south-southeast to maximize the summer sun as it cross the Rhine. Amongst their vines are Sylvaner, Pinot Noir, Riesling and Scheurebe. No matter which grape they are cultivating, they push for the pure expression of terroir. They are slow and patient in the cellar, using time and gravity to vinify the wines as gently as possible; every process, from vineyard to bottle, occurs as it should. Through biodynamic practices they have achieved a complete natural harmony that has become the signature expression throughout each bottling. More recently they have become Demeter certified, only adding to the popularity of their wines and perhaps with continued perseverance, their gentle, natural ways will expand beyond the region as well.
2015: Becker: Rheinhessen, Riesling Trocken
Picked by hand from warm and light loess soil with high fertile humus located at the base of the slopes of the Rhine terrace, these Riesling grapes come from 25 year old vines hand-harvested at the end of September/beginning of October. During inoculation fermentation, the wine is kept at 16˚C, spending 8 hours on skins after which the wine is separated from the first yeast. Fermentation occurs in stainless steel for 3-6 weeks, developed on fine lees for five months and then aged in old wood for seven months to develop the ripe acidity. Not filtered or fined.
RS: 2.5 g/L
Acid: 7.0 g/L
