Weingut SIGGI

Siegfried Mayer's great-grandfather already cultivated wine in the rock gardens of the Neckar Valley, and he himself, known as Siggi, worked for 12 years as an oenologist in a wide variety of wine-growing regions, such as the Rheingau, Saar and Baden. At the beginning of 2013, Siegfried Mayer founded the SIGGI winery in his old home. He cultivates his four hectares of vines around the Neckarschleife near Hessigheim. The stony soils are particularly characterised by the geological formation of shell limestone.
From the very beginning, the SIGGI winery has focussed on the fruitful interplay between old vines and nature. With the aim of creating the vineyard as a habitat for hares, birds and numerous endangered insects, native fruit trees, shrubs and hedges are planted in open vineyard areas as a landscape-defining and ecological element. In order to promote biodiversity and soil fertility in the vineyard, a variety of herbs and flower mixtures with bee pastures are sown. It goes without saying that herbicides are not used at all in any of the vineyards on the estate. The old vines in combination with the poor shell limestone soils produce particularly small and highly aromatic grapes - the basis for a lively, authentic wine with a clearly recognisable origin.
In addition to the classic grape varieties Lemberger, Pinot Noir and Riesling, international grape varieties such as Cabernet Sauvignon, Chardonnay and Sauvignon Blanc are also cultivated, sometimes on terraced steep slopes. In the cellar, time and renunciation dominate. The white wines ferment spontaneously with the vineyard's own yeasts, partly in stainless steel and partly in wooden barrels. To promote the fullness of flavour and ageing potential, the wines are left on the lees for a particularly long time until they are bottled untreated and without the use of additives or fining agents. All red wines also ferment spontaneously on the skins with the vineyard's own yeasts and mature for at least one year in...