Roxheimer Höllenpfad Riesling (2021) - Weingut Dönnhoff

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The name Höllenpfad means "Path of Hell", a reference to the extreme gradient of the vineyard and to the iron-rich soil, which gives the wine an extraordinary mineral expression. Dönnhoff is one of the most prestigious wineries in the Nahe and in Germany as a whole, known for the quality of its Rieslings and its respect for terroir.

Roxheimer Höllenpfad Riesling (2021) - Weingut Dönnhoff

Roxheimer Höllenpfad Riesling (2021) - Weingut Dönnhoff

Type: Vino Bianco

Area: Germany, Nahe, Roxheimer Höllenpfad

Appellation: VDP.Grosse Lage

Grape variety: Riesling

Vintage: 2021

Winery: Weingut Dönnhoff

Alcohol: 12.5

The appellation: VDP.Grosse Lage

VDP.Grosse Lage is the highest vineyard classification in Germany, awarded by the VDP association (Verband Deutscher Prädikatsweingüter), which brings together some of the best German wineries. This term identifies the country’s finest vineyards, that is, the parcels with ideal conditions for producing top-quality wines, capable of expressing the full potential of the terroir. Wines from a VDP.Grosse Lage are generally complex, structured and long-lived, and can be made either dry (Grosses Gewächs, GG) or sweet (Prädikatswein). Among the most representative varieties are Riesling, Spätburgunder (Pinot Nero) and Silvaner, which express unique nuances depending on the region of production.

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What to eat with Roxheimer Höllenpfad Riesling

Who makes it: Weingut Dönnhoff

Weingut Dönnhoff is one of the most prestigious wineries of the Nahe, with more than 250 years of winemaking history. Founded in 1750, the estate is today led by Helmut Dönnhoff and his son Cornelius, who have consolidated the winery’s reputation as a benchmark for high-quality German Riesling. The winery’s philosophy is based on absolute respect for the terroir and on the pursuit of the perfect balance between acidity, fruit and minerality, with a meticulous approach both in the vineyard and in the cellar.

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The vine of Roxheimer Höllenpfad Riesling

Riesling

Riesling is one of the most prestigious and widely recognised white grape varieties in the world, valued for its extraordinary ability to express terroir and to produce wines of great longevity and complexity. Native to Germany, Riesling is today grown in many wine regions, where it stands out for its versatility and its unique aromatic profile.

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Roxheimer Höllenpfad Riesling: the area

Roxheimer Höllenpfad

Roxheimer Höllenpfad

Roxheimer Höllenpfad is a vineyard classified as "Erste Lage" (Premier Cru) in the Nahe wine region of Germany. The name "Höllenpfad" means "Path of Hell", a reference to the steep site and the iron-rich red soils, which give the wines marked minerality and structure. This vineyard is particularly famous for producing Riesling Trocken (dry), marked by great freshness, vibrant acidity and notes of citrus, aromatic herbs and flint. Thanks to its south-south-west aspect and favourable climate, the Rieslings made in the Roxheimer Höllenpfad are among the most structured and long-lived in the Nahe, with a perfect balance between fruit, acidity and minerality.

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Climate: Continental

Altitude: Low Altitude (0-200 m above sea level)

Soil: Rocky / granite

Geographical setting: Ocean

Profile of Roxheimer Höllenpfad Riesling

Primary aromas: Citrus (lime, grapefruit), White-fleshed fruit (green apple, pear) and Aromatic herbs (thyme, mint)

Secondary aromas: Mineral notes (flint) and Yeasts

Tasting notes: On the palate it stands out for its decisive minerality and elegant tension, with a long, savoury finish that recalls the citrus and flint notes found on the nose. The sip is easy-flowing yet incisive, with marked verticality and a perfect balance between freshness and structure.

Sulphitesyes
BodyLight
AcidityVery high
TanninNo
SweetnessDry
FinishLong
ColourStraw yellow with greenish highlights
ClarityClear
BodyMedium

Winemaking methods used for Roxheimer Höllenpfad Riesling

Alcoholic fermentation with indigenous yeasts

Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.

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Spontaneous fermentation

Spontaneous fermentation is one of the most fascinating and natural techniques in winemaking, relying solely on the indigenous yeasts present on the grape skins and in the cellar environment. Widely valued in the world of natural and biodynamic wine, it brings out biodiversity and terroir, giving the wine a unique and authentic character.

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Ageing methods used for Roxheimer Höllenpfad Riesling

In cask

Ageing in large casks is one of the oldest and most significant winemaking techniques for maturing wine. It consists in leaving the wine to rest in large wooden casks, generally Slavonian or French oak, for a period that can range from a few months up to several years. Unlike barriques, casks have a greater capacity (from 5 to 50 hectolitres or more), offering gentle, slow micro-oxygenation. This allows gradual maturation, enhancing the structure and keeping the fruit intact, without the wood dominating the aromatic profile.

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