Weingut Hoffmann-Simon

First time we met Dieter Hoffmann, was in Prowein in 2019, we were specific looking for classic Riesling of great quality. First we tried to look towards the VDP, but didn't find the quality(from a producer not yet imported to Denmark) that we would like to work with, unsatisfied we proceeded to taste with some of the producers we already worked with – they were nearby the “Organic” section – and we stumbled upon another German winemaker(Dieter), since we were at Prowein for the specific reason to find Riesling, of course we had to try another wine maker – The wines really showcased as Riesling should with amazing acidity, freshness, minerality and the older wines had a perfect development. Having found Riesling of classic high quality, this winefair was a great succes. Thank you for making great Riesling, Dieter! - Ketil Sauer

I really enjoy the organic farming method. It means more intensive engagement with nature, the soil, the vines and the daily changes in the weather.

It is a pleasure to see that the compost has become humus and living soil life, that the green crops collect nutrients over the winter, provide a home for many insects in spring and summer and increase soil life and soil health.

The soil-building farming method enhances the typical aromas of the vineyards.

When you see how different Klüsserather Bruderschaft and Piesporter Goldtröpfchen taste just because of the different soil of the two locations, as if they were two different grape varieties, then I have done my job as a winemaker well, because I have captured the differences of the terroir, because I have minimized my influence in the cellar and thus enable you to experience the taste of one of the oldest, most beautiful and most demanding cultural landscapes in the world.

In the vineyard

• A variety of green cover crops to ensure biological diversity in the vineyards.
• Fertilize with natural compost and other organic fertilizers.
• Soft Pruning “For several years now, we have been trying to prune the vines with minimal wounds and we separate the summer shoots so that we have an airy, healthy climate in our vines.” - Dieter Hoffmann
• “We control our yields via the soil, which means that with our humus management we have a particularly low nitrogen content in our soils, our goal is to harvest lots of small-berried, aromatic grapes.” - Dieter Hoffmann

In the wine cellar

• Our steep-slope wines are harvested by hand,
• poured from harvest buckets into the vat and into a gentle wing roller mill in the wine press house.
• We let the fresh must settle for one to two days and ferment it with 5 - 10 liters of fermenting must from barrels that have a beautiful fermentation aroma.
• The wine will be "sur lie" on the yeast for 3-6 months and filter it before bottling.
• "We have not used any fining agents for almost 20 years. Our aim is to make the individual differences in our soils tasteable in our wines." - Dieter