Jochen Dreissigacker has 21 hectares of vineyards in the Rheinhessen, 55% of which are Riesling. From the 2010 vintage, Jochen's wines all have organic certification. He describes his transformation to organic culture as 'the artisan path to purity'. He reduced the yields in the vineyard by creating a much healthier soil which in turn was lower in vigour. 'The path to any truly great wine is to limit the amount of grapes that are allowed to ripen,' says Jochen.
As expected of an organic estate, his approach in the cellar is as natural as possible, using only wild yeasts to ferment the must and harvesting only fully ripe grapes. His wines – with the exception of the Auslese, of course – are fermented to full dryness. The felicitous position of his vineyards, the low yields and his determination to pick when the grapes are ripe ensure full flavour and obviate the need to leave residual sugar in the wine to balance unripe flavours..