The Wittmanns have been winegrowers in Rheinhessen since the 17th century, so it’s safe to say they have a fair bit of experience. Phillip is at the wheel these days, and converted the estate to biodynamics in 2004. The work in the vineyard is intense and manual to ensure only the best grapes get through the door – and only the very best Rieslings bear the name of the vineyard on the bottle. Pressing is gentle, and grapes are fermented with natural yeasts in wooden casks.