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.
From 10-30 year old vines planted on 1.2 hectares of sandy soils, are exposed to plentiful sunshine and undergo intensive vineyard sorting during hand-harvesting in mid-late September. The grapes spend a total of six hours on the skins before being moved to large stainless steel tanks (3600L) for temperature controlled fermentation that lasts three weeks. The wine is allowed to rest on the lees for about six weeks before a period of six months to rest, at which point the wine undergoes second fermentation using method champenoise and is then set to rest on the lees for 12 months (traditionelle Flaschengärung). The dosage is added 12 months after second fermentation.
From 30 year old vines planted on 2 hectares of loess soils called Dienheim Tafelstein. The grapes are hand-harvested at the end of September, undergo careful vineyard selection, and then spend 18 hours on skins before fermentation occurs in old 1200L wooden casks lasting 10 weeks with little temperature control at the beginning and battonage during the first four months every 14 days. Aged in the same casks as fermentation for nine months and filtered.
From 30 year old vines planted on 2 hectares of loess soils. The grapes come from the same as the ‘Riesling Trocken’ and are hand-harvested at the end of September, undergoes intensive vineyard selection before macerating for 18 hours. Fermentation takes place in old 1200L wooden casks and lasts 10 weeks, with temperature control only in the beginning. For the first four months the wine spends on the lees with battonage every 14 days and then is left on the lees until bottling. Aged in the same casks as fermentation for nine months. Not fined or filtered.