20213041_WGDE2021_ENGL

Björn, Corina and Tobias Knewitz
of Weingut Knewitz
then onwards a passion for “unadulterated
wines that are created within a real
balance between humans and nature” has
connected them. They also think that
biodynamic farming helps them deal
better with the effects of climate change.
“The immune system of the vines is
boosted that way,” explains 29-year-old
Bianka. “They have the ability to react
and become more resilient of their own
accord.” Bianka and Daniel Schmitt work
with skin-contact and skin-fermentation,
using barrels and amphorae. “We reject
stainless steel due to its reductive
properties,” Bianka emphasizes, because,
she says, wines need oxygen, otherwise
they become asphyxiated. “Dead natural
wine is the worst thing you can drink,”
RHEINHESSEN WINE REGION
Growing area
approx. 26,500 hectares
Administrative Split
3 districts (Bereich), 23 collective sites
(Grosslage), 414 single sites (Einzellagen)
Soils
Limestone, rhyolite, porphyry, loess
Important Grape Varieties
Riesling, Silvaner, Weissburgunder,
Spätburgunder
Winegrowers’ Association
Rheinhessenwein e.V.
Otto-Lilienthal-Strasse 4
55232 Alzey
www.rheinhessenwein.de
502 falstaff Wine Guide Germany 2021