Pinot Grigio Mousseux alcohol-free Kesselring Organic Wine

Nutritional information per 100 ml

Contains negligible amounts of fat, saturates, protein and salt.

Pinot Gris

According to legend, Emperor Charles IV (1316-1378) brought the vine from France to Hungary in 1375. There, as so often in wine history, the clergy ensured the variety's survival. In this case, it is said to have been the Cistercian monks at Lake Balaton. Another theory holds that they received it from Burgundy, where the order originated. This story is embedded in its Hungarian name, 'Szürkebarát', meaning 'grey monk'. The variety has an extraordinary number of names, over 150. From Hungary, it supposedly found its way back to Alsace, where it was called Tokay. The first reliable mention of the variety in Germany comes from Speyer in Baden-Württemberg around 1711. Merchant Johann Ruland rescued it from abandoned vineyards and spread it, hence the name still used today, Ruländer. This early-ripening variety is also known by names such as Grauer Clevner, Kleiner Traminer, Rheingrauer or Speyerer. Its grey-blue to reddish-brown colour earned it the description 'grey'.

Lovers of Italy will know the grape as Pinot Grigio. Aromas of apple, almond and honey are typical of this extract-rich white with great ageing potential. Its densely packed berries provide ideal conditions for the desired botrytis infection used to produce lusciously sweet wines. It thrives particularly well on loess terraces, but also on calcareous and stony ground; only loamy soils are unsuitable. Pinot Gris is usually made dry, medium-bodied and with a slight emphasis on acidity. The wines' colour varies from pale yellow through golden yellow to amber.

Delicate aromas of yellow pears, apples and a hint of grapefruit on the nose.

Lukas Kesselring Wine Estate
 

“I see the traditions of our estate and of winemaking not only as a duty but also as a way of life to be embodied. For me, making wine combines my profession and my hobby.” Although it was clear early on that Lukas would take over his parents’ wine-growing business in Ellerstadt in the Palatinate, it still came as a great surprise. The family’s grape-growing tradition dates back to the 16th century, but Lukas wanted to do things differently: rather than simply growing grapes, he wanted to make wine himself. He therefore trained thoroughly in the winegrower’s craft. After his studies, however, he lacked both the money and the space to turn his own grapes into wine. Nevertheless, Lukas Kesselring converted the vineyards to organic cultivation in 2009. When he took over the business in 2012 and bought a second holding, he began to realise his dream of making his own wine. Then, with his first vintage, the unimaginable happened: his rosé was selected for the SZ-Vinothek. Despite many accolades and descriptions such as a sparkling rough diamond or a case for the Guinness Book, Lukas remains down-to-earth and modest. He stays true to his motto: “Nothing can be forced from nature, but much can be achieved by working with it.” The grapes are therefore left to ripen on the vines for as long as possible, synthetic plant protection products are consistently avoided and diverse vegetation is grown between the vines. The result is not only crisp, fresh white wines but also full-bodied, expressive reds.