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|Vineyard/Cellar Practices||Sustainably Grown|
Rudolf and Petra May and their three children farm the land along the Main River in Retzstadt, Franconia. Three different types of soil converge in a triangle in this area: red sandstone soils to the west, marl and limestone (Keuper) soils in the Steigerwald to the east, and shell limestone, Wellenkalk, in the middle of the triangle. The Weingut May winery was built in 1999, and sits on 13 ha of vineyards and fruit trees, some of which have been in the family for over three centuries. The estate itself is a family-run operation, with the Mays running every aspect from growing to winemaking to bottling, sales, and marketing. All work in the vineyards is done by hand, with no insecticides, herbicides, or mineral fertilizers used. Rudolf takes a hands-off approach in the cellar, fermenting with natural yeast, and utilizing gravity rather than pumping, to produce honest, terroir-driven wine. This silvaner is a refreshing, yet sophisticated sipper. It opens with a spicy, stony bouquet, then turns tingly-yet-textured on the palate, with zesty fresh stone fruit and lime leaf flavors, before a long finish brings forth savory baked croissant notes. Simultaneously elegant and accessible - and an incredible value! Sustainably grown.